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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake, writes field editor Ruby Williams of Bogalusa, Louisiana. I like them because they're not crumbly like some lighter corn muffins. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
1 tablespoon sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup egg substitute |
1/2 cup fat-free evaporated milk |
2 tablespoons canola oil |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened.
2. Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
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