Quick Corn Muffins (From Scratch) - cooking recipe

Ingredients

3/4 cup unbleached flour
3/4 cup cake flour
1 cup fine yellow cornmeal
1/3 cup unbleached cane sugar (I used 1/4 cup sugar)
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups milk (I used sour milk or buttermilk will work, too.)
1/3 cup oil (safflower for us)
1 egg

Preparation

Preheat the oven to 400\u00b0 and butter 12 regular-size or 6 jumbo muffin cups.
Combine the standard flour, cake flour, cornmeal, sugar, baking powder and salt mix in a large mixing bowl.
In a small bowl combine the milk and oil. Whisk in the egg.
Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth; do not overmix. Tip: I have found it much easier to use a wire whisk to mix the batter.
Spoon the batter into the buttered muffin cups.
Bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.
Serve immediately fresh out of the oven!