1 1/4 c. all-purpose flour
3/4 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt (optional)
1 c. milk
1/2 c. vegetable oil
2 eggs - slightly beaten
2 tbsp. lightly salted butter
2 tbsp. honey
1 tsp. vanilla

Preheat oven to 400 degrees. Grease nine 3 x 1 1/2 inch muffin cups.

In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, butter, honey and vanilla until blended. Make a well in dry ingredients; add milk mixture and stir to combine.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until cake tester inserted in center comes out clean.

Remove muffin tins to wire rack. Cool 5 minutes before removing from cups. Serve warm or cool completely and store in airtight container at room temperature.

These muffins freeze well. Makes 9 muffins.