Cornmeal Muffins

1 cup flour (or 1-1/4 cups spelt flour)
3/4 cup cornmeal
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2 eggs
2/3 cup milk
1/4 cup melted butter (may use part safflower oil)
1/4 cup yogurt or buttermilk

Preheat oven to 425 degrees. Grease 12 muffin tins, or use muffin papers.

Mix all dry ingredients in a large bowl. Mix all wet ingredients in another bowl. Add wet ingredients into dry mixture and stir together just until flour is moistened. Divide into 12 muffin cups.

Bake 15 to 18 minutes.

See also: Buttermilk Corn Bread