Cornmeal Muffins

Source: Cook's Illustrated

2 c all purpose flour or cake & pastry flour
1 c fine-ground whole-grain yellow cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 c sugar
1/4 c butter, melted
3/4 c sour cream
1/2 c milk

• Preheat oven to 400 degrees. Put rack so muffins will bake in centre of oven.
   
• Sift together flour, cornmeal, baking powder, baking soda, salt. Whisk eggs. Add sugar to eggs, whisking vigorously for 30 seconds. Add melted butter in 3 additions. Add 1/2 sour cream, 1/2 milk, whisk. Add remainder and whisk.
   
• Add wet ingredients to dry. Mix gently with rubber spatula until just combined. Divide batter among 12 muffin cups, using either paper liners or a good coating of butter.
   
• Bake about 18 minutes, until muffins are light golden brown and skewer in centre comes out clean. Rotate muffin tin front to back after 9 minutes.
   
• Cook in pan for 5 minutes, then on rack for 5 minutes. Serve warm.
   

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