Cornbread Muffins

1 1/2 cups flour
1 cup cornmeal
1 1/2 Tbl baking powder (yes, tbl)
1/2 tsp salt

1 cup milk, warmed to room temp
1/2 cup plain yogurt (greek style preferred)
3/4 cups unsalted butter, melted, cooled to room temp
1/3 cup vegetable oil
1/3 cup honey
1 egg

Preheat oven to 400 F
Butter a 12 cup muffin pan
Mix dry ingredients together, set aside.

Whisk egg in a small bowl.
Mix remaining liquid ingredients.
Whisk in egg just until well mixed.
Add wet mix to dry, and stir gently until just barely combined.

Fill muffin cups to the rim.
Bake 15-20 minutes until tops are slightly brown.
Cool for 2-3 minutes, then remove from pan.

Serve with honey, butter, or anything else you like.

Comments

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