Cornmeal Muffins
Cornmeal Muffins recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
cornmeal
yellow |
|
| 2 | large |
eggs
large |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 5 | ml |
salt
|
|
| 237 | ml |
cornmeal
yellow |
|
| 2 | large |
eggs
large |
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
Directions
Grease 12 2½-inch muffin cups.
Heat oven to 425 degrees F.
Sift flour, baking powder, sugar and salt into medium-sized bowl.
Add cornmeal and stir to mix well.
In small bowl, beat eggs with fork.
Add milk and oil. Add all at once to dry ingredients.
Stir mixture only until dry ingredients are moistened.
Batter will be lumpy.
Drop batter from a tablespoon into the prepared muffin cups, filling each cup ½ to 2/3rds full.
Bake 15 to 20 minutes, or until golden brown.
Remove and serve hot with butter, bacon and eggs.
