Junior'S Golden Corn Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup vegetable shortening
- 1/2 cup sugar
- 2 extra large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- Preheat oven to 400u0b0F.
- 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 400u0b0F for first 10 minutes.
- Reduce temperature to 375u0b0F for about 15 minutes or until golden and toothpick comes out clean.
- Makes one dozen regular muffins or 6 jumbo.
flour, yellow cornmeal, baking powder, salt, unsalted butter, vegetable shortening, sugar, eggs, vanilla, milk
Taken from www.food.com/recipe/juniors-golden-corn-muffins-117321 (may not work)