Fluffy Bakery-Style Cornbread Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 2 large eggs
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup butter (softened)
- 1 2/3 cup all-purpose flour
- 2/3 cup stoneground cornmeal ((finely ground))
- 1.5 tbsp baking powder
- 1 cup milk ((i used a coconut-almond blend; any milk wo
- 2 tbsp oil ((olive coconut, avocado))
- Carbohydrate 14.4844251553098 g
- Cholesterol 81.8927083419286 mg
- Fat 5.93044180901275 g
- Fiber 0.469118064431256 g
- Protein 4.86771805777734 g
- Saturated Fat 3.14035305764321 g
- Serving Size 1 1 muffin (75g)
- Sodium 2628.6963125434 mg
- Sugar 14.0153070908785 g
- Trans Fat 0.615694166964451 g
- Calories 131 calories
[ { "@type": "HowToStep", "text": "Preheat oven to 350 degrees F." }, { "@type": "HowToStep", "text": "Combine flour, cornmeal, baking powder and salt in a medium bowl." }, { "@type": "HowToStep", "text": "In a large bowl, cream together butter and sugar with an electric hand mixer." }, { "@type": "HowToStep", "text": "Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate." }, { "@type": "HowToStep", "text": "Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky." }, { "@type": "HowToStep", "text": "Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness." }, { "@type": "HowToStep", "text": "Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy! <3" } ]
