Vegetable Corn Muffins
|All purpose flour||1 Cup (16 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Tablespoon|
|Baking powder||1 Tablespoon|
|Italian seasoning||3⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Vegetable oil||15 Milliliter|
|Corn kernels||1⁄2 Cup (8 tbs)|
|Milk/Can use skim||75 Milliliter|
|Chopped green peppers||1⁄3 Cup (5.33 tbs)|
|Finley chopped onions||1⁄4 Cup (4 tbs)|
Ramekins or microwave muffin pan, double paper-lined:
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, Italian seasoning, garlic powder, eggs, oil, corn, milk, peppers and onions.
Stir just until blended.
Do not overmix.
Spoon batter into prepared ramekins or pan.
Microwave on a rack on High for 2 1/2 to 3 minutes, rotating once halfway through cooking time.
A toothpick inserted in the center of each muffin should come out clean and dry.