These muffis are crispy on the outside, and sweet and tender on the inside. Serve them with a side of strawberry honey butter for a warm and delicious treat.
Preheat oven to 350°F. Grease or spray muffin pans (this will make 18 muffins). Combine flour, sugar, corn meal, baking powder and salt in a mixing bowl. Combine milk, eggs, vegetable oil and butter in a separate mixing bowl; whisk together well. Add flour mixture to the wet mixture and stir just until blended. Pour into prepared muffin cups, filling 2/3 full. Bake for 15 to 20 minutes or until a wooden pick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan. Serve warm. Great with strawberry or peach butter.
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The only mod I made to this recipe was to use melted Smart Balance instead of butter, which worked all right (though probably not as well as butter!). I found them a little dry and not as sweet as I was expecting, but the texture was lovely. Next time I’ll sub honey for the oil to add sweetness and a hydroscopic quality to keep them moist.
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