Daisy Lane Bakery Corn Muffins

RECIPE

Servings 12| Prep Time 25 minutes| Total Time 1 hour

INGREDIENTS

1 cups yellow medium cornmeal

3/4 cups all-purpose flour

1/4 cup corn flour

1/8 cup light brown sugar

1/2 cup white sugar

1 Tablespoons baking powder

3/4 tsp. salt

1 cups whole milk

1/4 cup almond milk (I use Joi Almond Nutbase)

1/4 cup canola oil

1/4 cup melted butter

1 T light corn syrup

2 large eggs

DIRECTIONS

1. Preheat the oven to 350 degrees.  Line a 12-piece muffin/cupcake pan with paper liners.

2. In a large bowl, measure and sift all of the dry ingredients together.  cornmeal, flours, sugars, baking powder, and salt; set aside.

3. In a separate medium bowl, whisk the melted butter with all of the other liquid ingredients together.

4. Combine the dry and wet ingredients until fully integrated and pour batter into the prepared pan and bake for 15-18 minutes, until a toothpick placed into the center of a muffin comes out clean.

5. Allow to cool completely in pan before cutting and removing from pan and parchment paper.