Daisy Lane Bakery Jumbo Honey Corn Muffins

RECIPE

Servings 6 Jumbo Muffins| Prep Time 25 minutes| Total Time 1 hour

INGREDIENTS

1 cup yellow medium cornmeal

1 T corn flour

1 cup all-purpose flour

1/8 cup light brown sugar

1/2 cup white sugar

1 Tablespoon baking powder

1 tsp baking soda

3/4 tsp. salt

1 cup whole milk

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

1/4 cup canola oil

1/4 cup melted unsalted butter

1 T melted honey

1/2 tsp white vinegar

2 1/2 large eggs

DIRECTIONS

1. Preheat the oven to 425 degrees. 

2. Lightly grease a non-stick 6 cup Jumbo Muffin Tin.

3. In a large bowl, measure and sift all of the dry ingredients together: cornmeal, corn flour, flour, sugars, baking powder, baking soda, and salt; set aside.

4. In a separate medium bowl, whisk all of the liquid ingredients together.

5. Alternating using a fork and a spatula (as needed), combine the dry and wet ingredients until fully integrated and divide the batter into the 6 Jumbo Muffin tins.

6. Place in a 425 oven on the upper middle rack for 7 minutes, then lower the heat to 350 and continue baking for approximately 7-9 minutes, or until a toothpick placed into the center of ll muffins comes out clean.

7. Allow to cool completely in pan before cutting and removing from muffin tin.