Morning Glory Corn Muffins
|All-purpose flour||1 Cup (16 tbs) (Around 250 milliliter)|
|Yellow cornmeal||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Granulated sugar||3 Tablespoon (Around 45 milliliter)|
|Double-acting baking powder||1 Tablespoon (Around 15 milliliter)|
|Salt||1 Teaspoon (Around 5 milliliter)|
|Milk||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted (Around 75 milliliter)|
In a large bowl with a fork, combine flour, cornmeal, sugar, baking powder and salt.
Make a well in the center.
In another bowl with a fork, mix together egg, milk and butter.
Add to flour mixture, stirring just until flour is moistened.
Do not overmix.
Spoon batter into prepared muffin cups (about 12 medium ones), filling cups three-quarters full.
Bake in a preheated oven at 400 degree F for 20 minutes or until lightly browned.