Busy Morning Corn Muffins

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   ["Equipment you'll need ready:

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   2 bowls (1 for dry, 1 for wet)

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   liquid and dry measure cups

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   measuring spoons

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   muffin tins to make 12 regular sized muffins (not the huge muffin tins)

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   cooling rack

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   whisk (if you have one)

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   wooden spoon

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   rubber spatula

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    cupcake papers (or grease the muffin tin very well)

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    Preheat oven to 500u00b0", "Bowl 1 - Dry:

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    Mix 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.", "Bowl 2 -Wet:

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    Thoroughly blend eggs, milk and oil together.", "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!", "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.", "Pop the tin into the oven and as soon as you close the door LOWER the oven temperature to 400u00b0 bake 18-20 minutes. This super hot then lower method will allow the muffins get that nice domed look.", "Cool on a wire rack for a few minutes. Enjoy!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.