Indian Muffins
Yield
1 dozenPrep
10 minCook
20 minReady
30 minLow Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vegetable shortening
melted |
*
|
| 2 | tablespoons |
cornmeal
heaping |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 5 | ml |
vegetable shortening
melted |
*
|
| 3E+1 | ml |
cornmeal
heaping |
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
Directions
Mix the egg, milk and shortening together.
Combine with the sifted dry ingredients and mix thoroughly.
Bake in greased muffin tins at 450 degree F about 20 minutes.
