Ingredients for Junior's Golden Corn Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup shortening
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- cooking spray
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How to Make Junior's Golden Corn Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup yellow cornmeal, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and ½ cup shortening with an electric mixer on high speed for 2 minutes until light and fluffy.
- Gradually add 1 cup granulated sugar to the creamed butter mixture, while mixing on high speed. Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Reduce mixer speed to low. In two additions, alternately add the dry ingredients (flour mixture) and the wet ingredients (1 cup milk) to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, about 1 minute after each addition. Do not overmix.
- Fill muffin cups almost to the top.
- Bake for 10 minutes at 400°F (200°C).
- Reduce oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
38g
Fat
34g
Carbs
8g
