Corn Muffins

 Categories: Muffins, Breads
      Yield: 2 servings
    1/3 c  Unbleached flour
      2 T  Sugar
    1/4 t  Salt
    1/4 c  Milk
      1 x  Yellow corn meal
    1/3 c  Yellow cornmeal
  1 1/2 t  Baking powder
      1 ea Large beaten egg
      4 t  Cooking oil
  In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
  baking powder, and salt.  Make a well in the center of the dry
  ingredients. Stir together beaten egg, milk and cooking oil.  Add all
  at once to the dry ingredients, stirring just till moistened.  Line
  four 6-oz custard cups with paper baking cups.  Fill 2/3rds full.
  Sprinkle a little additional cornmeal atop muffins.  Micro-cook,
  uncovered, on 100% power about 1 1/2 minutes or till done,
  rearranging twice. (When done, the surface may appear moist but a
  wooden pick inserted near the center should come out clean.)

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