Junior's Golden Corn Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 preheat oven to 400°f.
• 2 line 6 jumbo or 12 regular muffin tins with paper liners or spay them with pam.
• 3 mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
• 4 cream the butter and shortening in a large bowl (i use kitchen aid) with an electric mixer on high for 2 minutes.
• 5 then, with mixer still running, gradually add sugar, then eggs, one at a time.
• 6 continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
• 7 reduce mixer speed to low.
• 8 beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
• 9 repeat, beating in the rest of the flour mixture, then the rest of the milk.
• 10 beat the batter until well blended, about 1 minute more.
• 11 spoon into muffin tins, almost up to the top.
• 12 bake at 400°f for first 10 minutes.
• 13 reduce temperature to 375°f for about 15 minutes or until golden and toothpick comes out clean.
• 14 makes one dozen regular muffins or 6 jumbo.