- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- ¼ cup Lemon Olive Oil
- ¼ cup honey
- 1 cup milk
- 2 large eggs and 1 egg yolk
Place oven rack in middle position and preheat oven to 375 degrees F. Place 12 paper cupcake liners into muffin tins. In a medium-sized bowl, combine and whisk the five dry ingredients: cornmeal, flour, sugar, baking powder and salt.
In a separate bowl, combine and whisk together the four wet ingredients: eggs (two whole eggs, one yolk), milk, lemon EVOO and honey.
Create a well in the dry ingredients. Slowly pour all the wet ingredients into the dry ingredients. Stir just until combined; don’t over-mix.
Pour into muffin tins evenly dividing the batter among the 12 cups.
Bake until muffin tops are golden brown, about 18-20 minutes. Cool before serving.