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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| cornmeal: 1/2 cup |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| unsalted butter: 1/2 cup (at room temperature) |
| shortening - vegetable: 1/4 cup |
| granulated sugar: 1/2 cup |
| eggs: 2 (extra large) |
| vanilla extract: 1 Tbl |
| whole milk: 1 cup |
Junior's Golden Corn Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400°F.
- Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
- Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
- Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
- Then, with mixer still running, gradually add sugar, then eggs, one at a time.
- Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
- Reduce mixer speed to low.
- Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
- Repeat, beating in the rest of the flour mixture, then the rest of the milk.
- Beat the batter until well blended, about 1 minute more.
- Spoon into muffin tins, almost up to the top.
- Bake at 400°F for first 10 minutes.
- Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
- Makes one dozen regular muffins or 6 jumbo.