1 tablespoon vegetable oil
2 eggs
3/4 cup brown sugar
1/4 cup white sugar
1 teaspoon cornstarch
2 teaspoons baking powder
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon salt
1 dash garlic powder
1 teaspoon vanilla extract
1 (11 ounce) can whole kernel corn, drained
1 package (12) hot Dutch oven corn muffin mix
Heat oil in a medium saucepan over medium heat. Add eggs; stir over low heat for 5 minutes. Remove from heat, stir in brown sugar, white sugar, corn starch, baking powder, oil, vanilla and salt. Gradually beat in flour and flour mixture. Stir into egg mixture while stirring. Cover and let stand together for 1 hour.
When eggs are cooked out, gently stir flour mixture into egg mixture with whisk. Drizzle batter into muffin cups, leaving a 1/4 inch border.
Bake 6 minutes in the preheated oven, until bubbles begin to show in a center of the muffin. Remove slide of muffin from pan and continue baking for an additional 5 minutes, or until a toothpick inserted into center of the muffin comes out clean. Cool muffins over microwave for 5 minutes.