|Flour||1⁄2 Cup (8 tbs)|
|Yellow corn meal||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Egg||1 , lightly beaten|
|Milk/Buttermilk||1⁄2 Cup (8 tbs)|
|Oil/Melted butter||3 Tablespoon|
1. In a 1 1/2-quart mixing bowl, combine flour, corn meal, sugar, baking powder, baking soda and salt. Add egg, milk, and oil and stir until all ingredients are moistened. Spoon batter into 8 6-ounce custard cups lined with cupcake papers.
2. Arrange 4 custard cups on a round baking tray. Microwave, uncovered, at Power Level 10 for 2 to 3 minutes. Repeat procedure with remaining 4 custard cups. Let muffins stand 3 minutes before serving.