Cornbread Muffins
Preheat oven to 400ºF. Grease cupcake pan with oil or cooking spray. In a large bowl mix together flour, cornmeal, sugar, salt and baking powder. Whisk egg and milk together, add oil. Pour into flour, mix until well combined.
Ingredients
- 1 cup all-purpose flour
- ¾ cup cornmeal, for a more rustic texture try using a coarser cornmeal
- cup 1/3 cup white sugar
- 1 teaspoon salt
- 3 teaspoons Fleischmann's® Baking Powder
- 1 egg
- 1 cup milk
- 1/3 cup Mazola® Corn Oil
Equipment:
- Cupcake pan
- Cupcake liners
Method
Preheat oven to 400ºF. Grease cupcake pan with oil or cooking spray.
In a large bowl mix together flour, cornmeal, sugar, salt and baking powder. Whisk egg and milk together, add oil. Pour into flour, mix until well combined.
Portion batter evenly into baking cups, filling each approximately 2/3 full. Bake for 18 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes before removing to cool on wire rack.
Best consumed warm. Store in an airtight container up to 5 days.
