Sweet Cornbread Muffins

From Penzey's Spices website.

• Ready In: 28 mins
• Yields: 18 muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup yellow cornmeal
• 2⁄3 cup granulated sugar
• 5  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 cup butter
• 1  extra large egg
• 1  cup milk
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
2. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl or saucepan, melt the butter.
4. Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
5. Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
6. Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
7. Pop out of the tins and let cool a bit before serving.