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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Clare Masyada of Woodbridge, New Jersey reports, These are so quick to stir up, and they bake in just 15 minutes! They come out oh-so-tender but don't crumble like many corn muffins do. Ingredients:
1-1/4 cups cornmeal |
1 cup king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
1/3 cup sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
1 cup buttermilk |
3/4 cup vegetable oil |
Directions:
1. In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 dozen.
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