Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, preferably stone-ground
  • ½ cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 ¼ cups (300ml) milk
  • ⅓ cup (80ml) vegetable oil
  • 2 tablespoons (30g) honey or maple syrup

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners, or grease well with cooking spray.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure everything's nicely combined for an even rise.
  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and honey (or maple syrup). Whisk until just combined - no need to overmix!
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. Be careful not to overmix – a few lumps are okay!
  5. Fill each muffin cup about two-thirds full with batter.
  6. Bake for 20-25 minutes, or until a wooden skewer inserted into the centre comes out clean, and the tops are golden brown.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.