Busy Morning Corn Muffins

• 1 cup all purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup milk regular, buttermilk or even almond milk
• 1/4 unsalted butter melted, or flavorless oil
• 2 eggs

1. Equipment you'll need ready:nn2 bowls (1 for dry, 1 for wet)niquid and dry measure cupsneasuring spoonsnuffin tins to make 12 regular sized muffins (not the huge muffin tins)nooling racknhisk (if you have one)nooden spoonnubber spatulanupcake papers (or grease the muffin tin very well)nnPreheat oven to 500u0b0
2. Bowl 1 - Dry:nnMix flour, cornmeal, sugar, salt and baking powder whisking till all ingredient are completely mixed so ingredients are evenly dispersed. I love using the whisk for this.
3. Bowl 2 -Wet:nnThoroughly blend eggs, milk and oil together.
4. Add wet to dry bowl just mix well enough so nothing is dry sticking to the sides of the bowl but don't beat. Use a scraper of wooden spoon to mix thoroughly - over mixing (no electric beaters please) will make for tough muffins!
5. Evenly fill the muffin tins. Using a scoop* helps with aim into the cup part or even a dry measure 1/2 cup size would be beneficial so they are all the same size which makes for nicer presentation and more even baking. Note: I find it easier to wipe batter that didn't make it into the cups before baking is easier than scrubbing it off later.
6. Pop the tin into the oven and as soon as you close the door LOWER the oven temperature to 400u0b0 bake 18-20 minutes. This super hot then lower method will allow the muffins get that nice domed look.
7. Cool on a wire rack for a few minutes. Enjoy!

flour, cornmeal, sugar, salt, baking powder, milk regular, butter, eggs

Taken from www.yummly.com/recipe/-Busy-Morning-Corn-Muffins--1450857 (may not work)