Eggless Corn Muffins
Eggless Corn Muffins recipe
Yield
12 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
Directions
Sift and mix together the dry ingredients.
Add the milk and shortening.
Pour into greased muffin tins and bake at 350℉ (180℃) for 30 minutes.
