Cornmeal muffins

Ingredients:

• 3 cups of wheat flour
• 1 cup of sugar
• 1 cup medium-ground corn flour
• 2 tbsp baking powder
• 1.5 tsp salt
• 1.5 cups whole milk
• 220 g butter, melted and cooled
• 2 large eggs

Preparation:

1. Preheat oven to 175°C.
2. Line a 12-cup muffin tin with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, cornmeal, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on low speed, pour the liquid mixture into the flour mixture and mix well. Spoon the batter into the muffin tins, filling them to the very top. Bake for 30 minutes, until the tops are crisp and a toothpick inserted into the center of a muffin comes out clean. Cool slightly and remove from the tin.