Marion Cunningham's Cornbread Muffins

These are lovely tender-textured muffins, which should come as no surprise considering they're from Marion Cunningham's Breakfast Book. I absolutely love this cookbook! Someone referred to it as "an encyclopedia for breakfasts"...perfect description. I keep finding recipes I haven't tried, although I've had the book for years. I've never been disappointed with one of her recipes and you obviously love them too as Marion's recipes are always the most viewed on my blog.

You won't be disappointed with this recipe either. Because it's cornbread, don't be surprised when they don't rise as high as you'd expect with a muffin, but when you break one open, they're light as air. No butter needed here, but honey is a must.

Marion Cunningham's Cornbread Muffins

From The Breakfast Book

Ingredients:
1 egg, room temperature

1/2 cup (1 stick) butter, melted
1/4 cup vegetable oil
1 cup milk, warmed
1 cup cake flour
2/3 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar

Method:

Preheat oven too 400. Grease a muffin pan.

Whisk the egg, melted butter and vegetable oil until well mixed. Stir in the milk. 

Combine the cake flour, cornmeal, baking powder, sugar and salt in another bowl. Mix to combine. Add the dry ingredients to the wet ingredients and stir until well blended. The batter will be light and medium thick.

Spoon into muffin cups so each cup is 3/4 full. Bake 15-20 minutes until the edges are brown and a cake tester comes out clean. Serve hot from the oven. Makes 1 dozen.