| 114g |
SCS Unsalted Butter (melted and cooled) |
| 128g |
Sunshine Plain Flour |
| 64g |
Cake Flour |
| 50g |
SIS Fine Grain White Sugar |
| 85g |
Medium Cornmeal |
| 1 tbsp |
Baking Powder |
| 180g |
Whole Milk |
| ½ tsp |
Salt |
| 1 |
Egg White |
|
|
| 1. |
Preheat the oven to 175℃. |
| 2. |
Grease the muffin tray with butter. |
| 3. |
With a metal whisk, combine both flours, sugar, cornmeal, baking powder and salt in a large mixing bowl. |
| 4. |
In a separate bowl, whisk together the milk, melted butter, and eggs. |
| 5. |
Pour the milk mixture into the flour mixture; with an electric mixer on the lowest speed, combine both mixtures until smooth. |
| 6. |
Fill the tin with the batter until about two-thirds full. Bake for about 25 minutes, until the tops are crisp and a toothpick comes out clean. Let the muffins cool and serve while still warm. The faster you eat these, the better! |
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