Fluffy Bakery-Style Cornbread Muffins

Name: Fluffy Bakery-Style Cornbread Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 + 2/3 cup all-purpose flour; 2/3 cup stoneground cornmeal ((finely ground)); 1.5 TBSP reduced-sodium aluminum-free baking powder* ((see notes)); 1/4 tsp salt; 1/2 cup sugar; 1/4 cup butter (softened); 1 cup milk ((I used a coconut-almond blend; any milk works!)); 2 TBSP oil ((olive, coconut, avocado)); 2 large eggs

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Prep Time: 15 minutes

Cook Time: 18 minutes

Total: 33 minutes

Servings: 12

Cost: $2.44 /serving

Author : Jenn Laughlin

Ingredients

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1 + 2/3 cup all-purpose flour2/3 cup stoneground cornmeal ((finely ground))1.5 TBSP reduced-sodium aluminum-free baking powder* ((see notes))1/4 tsp salt1/2 cup sugar1/4 cup butter (softened)1 cup milk ((I used a coconut-almond blend; any milk works!))2 TBSP oil ((olive, coconut, avocado))2 large eggs

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Instructions

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Step 1

Preheat oven to 350 degrees F.

Step 2

Combine flour, cornmeal, baking powder and salt in a medium bowl.

Step 3

In a large bowl, cream together butter and sugar with an electric hand mixer.

Step 4

Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.

Step 5

Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.

Step 6

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.

Step 7

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! <3