Fluffy Bakery-Style Cornbread Muffins

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 2/3 cup All-purpose flour, unbleached
  • 1 1/2 tbsp Baking powder
  • 1/4 tsp Salt
  • 2/3 cup Stoneground cornmeal
  • 1/2 cup Sugar

• Nuts & Seeds

  • 1 cup Milk [i used a coconut-almond blend
  • 2 tbsp Oil [olive or coconut

• Dairy

  • 1/4 cup Butter

Found on peasandcrayons.com

Description

Ingredients

• 1 + 2/3 cup unbleached, all-purpose flour
• 2/3 cup stoneground cornmeal
• 1.5 TBSP baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup of butter, softened
• 1 cup of milk [I used a coconut-almond blend; any milk works!]
• 2 TBSP oil [olive or coconut]
• 2 large eggs
• i]adapted from [food.com [/i]

Directions

• Preheat oven to 350 degrees F.
• Combine flour, cornmeal, baking powder and salt in a medium bowl.
• In a large bowl, cream together butter and sugar with an electric hand mixer.
• Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
• Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
• Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
• Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy!