Cornbread Muffins – when you break one open, they’re light as air

No butter needed here, but honey is a must.

1 egg, room temperature
1/2 cup (1 stick) butter, melted
1/4 cup vegetable oil1 cup milk, warmed1 cup cake flour
2/3 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar

Preheat oven too 400. Grease a muffin pan.
Whisk the egg, melted butter and vegetable oil until well mixed. Stir in the milk.

Combine the cake flour, cornmeal, baking powder, sugar and salt in another bowl. Mix to combine. Add the dry ingredients to the wet ingredients and stir until well blended.
The batter will be light and medium thick.

Spoon into muffin cups so each cup is 3/4 full.
Bake 15-20 minutes until the edges are brown and a cake tester comes out clean. Serve hot from the oven. Makes 1 dozen.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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