Servings: 12 muffins
Calories: 150kcal
Cost: $6.00
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick spray (optional)
Ingredients
- 1 cup cornmeal medium or fine grind
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk whole or any preferred type
- 2 large eggs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a muffin tin with butter or non-stick spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat together the milk, eggs, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Let the batter rest for 5–10 minutes.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18–20 minutes until golden and a toothpick inserted comes out clean.
- Brush the tops with melted butter right after baking.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For added richness, consider using buttermilk instead of regular milk. To store, cool completely and wrap tightly in plastic wrap and foil; they can be frozen for up to 3 months. These muffins are best enjoyed warm with a pat of butter. If reheating, microwave individual muffins for 10-15 seconds. Experiment with different types of milk or add corn kernels for extra texture!
Nutrition
Calories: 150kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Calcium: 100mg | Iron: 1mg
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