Microwave Corn Muffins
Microwave Corn Muffins recipe
Yield
4 servingsPrep
20 minCook
5 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
unbleached all-purpose flour
|
|
| ⅓ | cup |
cornmeal
yellow |
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | large |
eggs
beaten |
|
| ¼ | cup |
milk
|
|
| 4 | teaspoons |
vegetable oil
|
|
|
cornmeal
yellow |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
unbleached all-purpose flour
|
|
| 79 | ml |
cornmeal
yellow |
|
| 3E+1 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | large |
eggs
beaten |
|
| 59 | ml |
milk
|
|
| 2E+1 | ml |
vegetable oil
|
|
| 1 | x |
cornmeal
yellow |
*
|
Directions
In a small bowl sift together flour, ⅓ cup of yellow cornmeal, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients.
Stir together beaten egg, milk and cooking oil.
Add all at once to the dry ingredients, stirring just until it becomes moist.
Line four 6 oz custard cups with paper baking cups.
Fill 2/3rds full. Sprinkle a little additional cornmeal on the top of the muffins.
Micro-cook, uncovered, on 100% power about 1½ minutes or until done, rearranging twice.
(When done, the surface may appear moist but a wooden pick inserted near the center should come out clean).
