1/4 cup granulated sugar

2 1/2 teaspoons baking powder

1/4 cup (about 1 ounce) Everything Bagel Seasoning Blend, see recipe

2 large eggs

1 cup heavy whipping cream, half-and-half or milk (or a combination)

1/2 cup vegetable oil, such as expeller pressed canola oil or safflower oil

Softened butter, for serving

1. Heat oven to 400 degrees. Line 12 standard muffin tins with paper or foil muffin liners. Whisk together flours, cornmeal, sugar, baking powder and seasoning blend in a large bowl.

2. Whisk together eggs and cream in a medium-size bowl. Whisk in oil. Add the egg mixture to the flour mixture and stir just until flour is moistened. Do not overmix or muffins will be tough.

3. Spoon batter into muffin cups, filling each evenly. Bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Cool on a wire rack in the pan for about 10 minutes, then carefully remove muffins from the pan and cool on rack. Serve warm with butter.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.