Quick Corn Muffins (from Scratch)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 3/4 cup unbleached flour
• 3/4 cup cake flour
• 1 cup fine yellow cornmeal
• 1/3 cup unbleached cane sugar (i used 1/4 cup sugar)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups milk (i used sour milk or buttermilk will work, too.)
• 1/3 cup oil (safflower for us)
• 1 egg

Recipe

• 1 preheat the oven to 400° and butter 12 regular-size or 6 jumbo muffin cups.
• 2 combine the standard flour, cake flour, cornmeal, sugar, baking powder and salt mix in a large mixing bowl.
• 3 in a small bowl combine the milk and oil. whisk in the egg.
• 4 make a well in the dry ingredients. pour in the liquid mixture and stir just until smooth; do not overmix. tip: i have found it much easier to use a wire whisk to mix the batter.
• 5 spoon the batter into the buttered muffin cups.
• 6 bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.
• 7 serve immediately fresh out of the oven!