CORN MUFFINS

Ingredients
6 large or 12 medium muffins:
1 1/3 cup unbleached white flour
2/3 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2/3 cup milk or buttermilk*
1/4 cup Canola oil
2 large eggs

Directions:

Preheat the oven to 400 degrees. Lightly oil a muffin pan.
Blend together the flour, cornmeal, baking powder and salt in a mixing bowl. Make a well in the center

Whisk together the milk, oil and eggs in another bowl.. Pour this wet mixture into the well and gradually stir the dry into the wet ingredients mixing only long enough to just blend them together.

Divide the batter among the molds. Bake for 15 minutes, until the muffins are puffed and firm.
* If you use buttermilk, change the leavening as follows:
1 teaspoon baking soda
2 teaspoons baking powder