Corn muffins

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 190 °C. Line a standard 12-cup muffin pan with paper liners.

2. 02

   Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

3. 03

   In another bowl, lightly whisk the eggs, milk, and oil until combined.

4. 04

   Pour the wet ingredients into the dry ingredients. Fold with a spatula just until the flour is moistened; a few small lumps are normal. Divide between the liners, filling them three-quarters full.

5. 05

   Bake for 17 to 20 minutes, until golden and a skewer inserted in the center comes out clean. The tops should feel firm when gently touched.

6. 06

   Rest in the pan for 5 minutes, then on a rack for 10 minutes. Serve warm. Keep cooled muffins well covered in a cool place for up to 2 days, or freeze for up to 1 month.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.