Ingredients:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1/2 cup sugar
2 extra large eggs
1 tablespoon vanilla extract
1 cup whole milk
Directions:
Preheat oven to 400 F.
Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
Then, with mixer still running, gradually add sugar, then eggs, one at a time.
Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
Reduce mixer speed to low.
Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
Repeat, beating in the rest of the flour mixture, then the rest of the milk.
Beat the batter until well blended, about 1 minute more.
Spoon into muffin tins, almost up to the top.
Bake at 400 F for first 10 minutes.
Reduce temperature to 375 F for about 15 minutes or until golden and toothpick comes out clean.
Makes one dozen regular muffins or 6 jumbo.
Servings: 12
Time preparation: 15 min.
Time total: 40 min.