Mark's Corn Muffins
Yield
12 muffinsPrep
15 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
sugar
white |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
sugar
white |
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
vinegar
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
water
|
|
Directions
Cream the shortening and sugar.
Add the cornstarch, vinegar and salt.
Alternately beat in the remaining ingredients, mixing well.
Spoon into a well oiled muffin tin.
Bake at 400℉ (200℃) for 20 minutes or until golden.
