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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.Barb Marshall, Pickerington, Ohio Ingredients:
1 cup king arthur unbleached all-purpose flour |
3/4 cup yellow cornmeal |
3 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1 egg |
1 cup milk |
1/4 cup canola oil |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir into the dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick inserted near the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
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