Corn Muffins

• 1½ cupsall-­purpose flour

• 1 cup fine-­ground, whole-­grain yellow cornmeal

• 1½ tsp baking powder

• 1 tsp baking soda

• ½ tsp sea salt

• ½ cup sugar

• 2 large eggs

• ¾ cup sour cream or whole milk greek yogurt

• 8 tablespoons unsalted butter, melted and cooled

• ½ cup whole milk

Adjust oven rack to middle position and heat oven to 375F degrees. Spray 12-­cup muffin tin, including top, with vegetable oil spray. In medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.

In large bowl, whisk sugar and eggs until well combined, light-­colored, and thick, about 1 minute. Add sour cream, melted butter, and milk and whisk to combine. Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.Pour batter into muffin tin cup, using a rubber spatula to scrape batter from measuring cup if needed. Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted into center of 1 muffin comes out clean, 20 to 25 minutes. Place muffin tin on cooling rack and let muffins cool in muffin tin for 15 minutes. Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving. Makes 12 muffins

Recipe courtesy of ATK Cookbook