Sweet Cornmeal Muffins
Yield
12 servingsPrep
20 minCook
18 minReady
38 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sugar
|
|
| 4 | teaspoons |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
| 2 | tablespoons |
milk
|
|
| ¼ | cup |
cornmeal
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sugar
|
|
| 2E+1 | ml |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
milk
|
|
| 59 | ml |
cornmeal
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
Directions
In a bowl, combine sugar, oil, egg and milk; mix well.
In another bowl, combine dry ingredients; stir in sugar mixture just until moistened.
Pour into four muffin cups that have been lined with papers or coated with nonstick cooking spray.
Bake at 400℉ (200℃) for 15 to 18 minutes or until lightly browned.
