Corn muffins on the fly

1 cup whole or reduced fat (2%) milk

2 tablespoons white vinegar

⅓ cup all-purpose flour

⅓ cup cornmeal

¾ teaspoon baking soda

½ teaspoon salt

⅓ cup sugar

⅓ cup light brown sugar, packed

¼ cup melted unsalted butter

¼ cup vegetable oil

2 large eggs, room temperature

Heat oven to 380 degrees. Lightly grease 12 count medium muffin tin.In small bowl, stir milk and vinegar to combine; set aside for 5 minutes.In large mixing bowl, whisk together flour, cornmeal, baking soda, salt and sugars until combined. Set aside. In 2-cup bowl, whisk melted butter, oil and eggs. Pour mixture into dry ingredients along with cultured milk. Stir gently just to combine. Using spatula, scrape bowl to finish mixing.Spoon batter evenly into muffin tins. Bake at 380 for 15 to 16 minutes until muffin tops feel firm to touch. Cool 2 minutes in pan and serve warm.Serves 12.Baker's hint: These can bake at 375 degrees for 16 to 17 minutes.@Recipe nutrition:Nutrition values per muffin: 214 calories, 10 g fat (3 g saturated), 28 g carbohydrates, 1 g fiber, 4 g protein, 48 mg cholesterol, 191 mg sodium.