Cornbread Muffins
2 cups (240g) flour
1 cup (120g) cornmeal
1 cup (200g) sugar
1 ½ tablespoons baking powder
1 teaspoon salt
½ cup (8 tablespoons) butter - melted
½ cup oil
1 ¼ cups milk
3 large eggs
Preheat oven to 350 degrees and grease a muffin tin.
In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
In a medium bowl mix together butter, oil, milk, and eggs.
Add wet ingredients to dry ingredients and mix until just combined.
Fill muffin tin cavities 1/2-2/3 full. Bake for 11-13 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
Allow to cool for about 5 minutes before gently removing muffins from tin.
