baking, best basics, muffins
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Moist and Tender Corn Muffins

This is the best recipe for corn muffins (and I tried them all!) – these muffins have a moist and tender crumb and just the right amount of cornmeal flavor.FullSizeRender 4

1 1/2 cups of all -purpose flour

1/2 cup of medium grind cornmeal (I use Bob’s Red Mill Organic)

1 cup of sugar

1 tbsp baking powder

1 tsp kosher salt

1/4 cup oil

4 tbsp unsalted butter, melted and cooled

2 tbsp honey

2 large eggs

1 cup of whole or 2% milk

Preheat oven to 350 degrees. Line a 12-cup muffin tin with white paper liners.

In a large bowl whisk eggs and sugar. Add oil, butter and honey. Stir in the milk. In a medium bowl whisk together cornmeal, flour, baking powder and salt. Stir the wet mixture into the dry ingredients until just combined. Divide batter evenly among the prepared cups.

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Bake for 18-20 minutes or until a toothpick inserted into the centers comes out clean. Let cool in pan for 5 minutes. Makes 12 muffins.

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