Corn Muffins (Majors)
A quick and easy snack that can be served plain or with a bit of jelly to give it a fruity taste.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| ¾ | cups |
milk
|
|
| 1 | tablespoon |
butter
or margarine, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
milk
|
|
| 15 | ml |
butter
or margarine, melted |
|
Directions
Mix dry ingredients. Add lightly beaten egg, milk and butter. Bake in muffins tins lined with cupcake papers for 20 minutes at 400.
