These cornbread muffins brand a skillful breakfast snack or add-on to a repast equally they comprise picayune sugar. They are actually slow to gear upwards too best enjoyed fresh out of the oven alongside a dab of unsalted butter.
 Quick too Easy Cornbread Muffins |
Recipe past times Lisa Turner
Published on March 22, 2007
Easy moist corn muffins alongside picayune added saccharide too around cornmeal compaction — a groovy breakfast or snack muffin
Ingredients:
- 1 1/4 cups unbleached white flour
- 1 loving cup yellowish cornmeal
- 1/4 loving cup white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon body of body of water salt
- 1 large egg
- 1/4 loving cup sesame or olive oil
- 1 loving cup milk or plainly yogurt
Instructions:
Generation Engelmundus Preheat an oven to 400° too butter or grease a 12-cup muffin tray. Generation Engelmundus Combine the flour, cornmeal, sugar, baking pulverisation too common salt inwards a large bowl. Stir together too brand a good inwards the center. Generation Engelmundus Beat the egg inwards a small-scale bowl until frothy. Mix inwards the crude too milk or yogurt. Pour into the good of dry out ingredients too stir but plenty to moisten. The batter should last lumpy. Generation Engelmundus Fill the muffin cups too bake for xx to 25 minutes or until the tops are lightly browned too a cake tester comes out clean. Remove from the oven too larn out the muffins inwards the pan for five minutes, thence take too cool on a wire rack. Serve warm or cooled.
Makes 12 muffins |
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