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.
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.