Saturday, August 23, 2008

Corn Muffins (or Bread)

1 & 1/4 c. unbleached flour
3/4 c. yellow cornmeal
1/4 c. sugar
2 tsp. baking powder
1 c. milk
1/4 c. canola oil (sunflower or safflower oil can be used too)
1 egg, beaten

Preheat oven to 400.

Generously grease a "1 dozen" count muffin pan*.

Combine all dry ingredients, stirring gently. Make a well in the center. Stir in milk, oil & egg, mixing until everything is just moistened. Spoon into muffin cup, filling 2/3 full. Bake 18 minutes until just light golden brown. Remove from oven, run a butter knife around the edge of each muffin & remove to baking rack to cool slightly. Serve warm with dinner, or grab in the morning on your way out the door.

*Or use 8x8 inch pan for corn bread. Bake 20 minutes until center tests clean.

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