Corny Corn Muffins
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
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.