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Corny Corn Muffins

Microwaverina's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Corn_muffins_cooling_as_the_sun_sets.jpg">Image Credit</a></p>
Ingredients
  Vegetable oil 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Milk 1⁄3 Cup (5.33 tbs)
Directions

Line six custard cups or microwave muffin cups with two paper iiners each.
In medium bowl mix all ingredients just until particles are moistened.
Fill cups half full.
Arrange in ring if using custard cups.
Microwave at High, or until tops spring back when touched lightly, rotating once.
Remove from cups to wire rack.
Moist spots will dry during cooling.
Repeat with any remaining muffins.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap desired number of muffins.
Microwave at High 15 to 30 seconds per muffin, or until warm to the touch.
Let stand 3 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Healthy
Preparation Time: 
12 Minutes
Cook Time: 
8 Minutes
Ready In: 
20 Minutes
Servings: 
4

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