Title: Crackling Cornbread Muffins
Yield
2 dozen muffingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 2 | teaspoons |
salt
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | cup |
cracklings
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 1E+1 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
milk
|
|
| 237 | ml |
cracklings
|
* |
Directions
Combine ingredients.
Heat two greased muffin pans in a 400 degree F oven for 3 minutes or until very hot.
Reduce oven to 350℉ (180℃).
Pour batter into hot muffin pans, filling ⅔ full.
Bake at 350℉ (180℃) for 30 minutes or until golden brown.
