Quick Corn Muffins (From Scratch)

I adapted this recipe borrowing a recommendation from a reviewer on the Family Fun site. She prepared the batter substituting three quarter cup of cake flour for all purpose. She also substituted one quarter cup honey for granulated. Because I was baking these muffins for very young children I did not test the recipe with honey however the sugar was reduced to a scant one quarter cup. Highly received by all! Enjoyed with a slather of butter! From family.com.

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 3⁄4 cup unbleached flour
• 3⁄4 cup cake flour
• 1  cup  fine yellow cornmeal
• 1⁄3 cup  unbleached cane sugar (I used 1/4 cup sugar)
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1 1⁄2 cups milk (I used sour milk or buttermilk will work, too.)
• 1⁄3 cup  oil (safflower for us)
• 1  egg

Directions

1. Preheat the oven to 400° and butter 12 regular-size or 6 jumbo muffin cups.
2. Combine the standard flour, cake flour, cornmeal, sugar, baking powder and salt mix in a large mixing bowl.
3. In a small bowl combine the milk and oil. Whisk in the egg.
4. Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth; do not overmix. Tip: I have found it much easier to use a wire whisk to mix the batter.
5. Spoon the batter into the buttered muffin cups.
6. Bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.
7. Serve immediately fresh out of the oven!