Sweet Cornbread Muffins

I am a big fun of making cornbread as muffins. They seem to stay more moist than making it in a skillet, where the moisture level can vary throughout the wedge. I have been making this version for years -- well, I guess you can date it to back when Penzey's still sent out a print magazine! Solid and reliable recipe that yields a soft, moist muffin.

Sweet Cornbread Muffins
Penzey's

1 1/2	c flour
3/4	c yellow cornmeal
2/3	c sugar
5 tsps	baking powder
1 tsp	salt
1/2	c butter
1 extra-large	eggs
1	c milk
1 tsp	vanilla extract

Preheat to 400. Spray 2 muffin tins with spray.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In a separate bowl or small saucepan, melt butter. Whisk the egg lightly while the butter cools a bit, then add the egg, milk and vanilla to the butter. Make a well in the center of the dry ingredients and pour in the mixed liquid, stirring lightly until just blended. Don't over-mix, or the muffins won't be as tender. Spoon the batter into the muffin tins. Bake at 400 for 15-18 minutes, until the muffins have risen, are golden brown and springy to the touch. Pop out of the tins, and let cool a bit before serving.

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