Cornbread Muffins

November 25, 2018

I made these Cornbread Muffins to go with my chili. The addition of a little olive oil makes these muffins light and fluffy.

Ingredients

1⅔ cup all-purpose flour

⅔ cup stoneground cornmeal

½ tablespoons baking powder

¼ teaspoon salt

½ cup sugar

¼ cup butter, softened

1 cup milk

2 tablespoons olive oil

2 large eggs

1Preheat oven to 350° F.

2Combine flour, cornmeal, baking powder and salt in a medium bowl.

3In a large bowl, cream together butter and sugar with an electric hand mixer.

4Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.

5Slowly add the cornmeal mixture in; mixing the two together with the mixer until combined. The batter should be slightly airy and sticky.

6Spoon into a greased muffin tin and bake for 18 - 20 minutes at 350° F, using a toothpick to test the center of the muffins for doneness.

7Allow to cool.

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