2 tablespoons lemon juice (about ½ squeezed lemon)
Muffin Fruit and Toppings
1 cup mixed berries (fresh or frozen)
1 tablespoon brown sugar
Zest of 1 lemon
Preheat oven to 350 degrees F (175 C).
Mix dry ingredients by adding all-purpose, corn flour, sugar, baking powder, and salt in a large mixing bowl. Set aside.
In a separate mixing bowl, whisk together wet ingredients including eggs, oil, milk, vanilla, and lemon juice until well combined.
Add wet ingredients mixture to dry ingredients and stir well to combine. Cornbread muffin batter should be thoroughly mixed without clumps, but should still have a thick consistency. Finally, fold mixed berries into batter.
Fill muffin tin ⅔ way with muffin batter (you should have enough for 10-12 muffins). Top the batter with a pinch of brown sugar and lemon zest, and bake for 15-18 minutes, or until a light golden brown color and a toothpick comes out clean from muffins.
Remove muffins from oven, let cool for five minutes in muffin tin and then transfer to a cooling rack to cool completely.
If you are using butter, use ½ cup unsalted butter and omit oil.
If you prefer a sweeter muffin, use ¾ cup sugar of choice.