Corn Bread Muffins
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
milk
whole |
|
| ¾ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
cornmeal
yellow, sifted |
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
sugar
granulated |
|
| 4 | tablespoons |
lard
or oil |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
milk
whole |
|
| 177 | ml |
all-purpose flour
|
|
| 355 | ml |
cornmeal
yellow, sifted |
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
sugar
granulated |
|
| 6E+1 | ml |
lard
or oil |
*
|
Directions
Combine eggs and milk; add flour and corn meal.
Sift baking powder, salt and sugar; add to corn meal mixture.
grease muffin pan with fat; pour in batter.
Bake at 350℉ (180℃) for 25 to 30 minutes.
