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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Green pepper and shredded carrot add color to these homemade corn muffins from Dolores Hurtt of Florence, Montana. They are a nice change from sweeter muffins and very good to serve with soup and salad, she says. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup cornmeal |
2 tablespoons sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1 egg |
1 cup milk |
1/4 cup butter, melted |
1 medium carrot, shredded |
1/3 cup chopped green pepper |
Directions:
1. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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