| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Muffins, Breads, Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached All-purpose Flour |
| 2 |
tb |
Granuleated Sugar |
| 1 |
c |
Yellow Cornmeal |
| 1/4 |
c |
Vegetable Oil |
| 4 |
ts |
Baking Powder |
| 1 |
ts |
Salt |
| 2 |
|
Large Eggs |
INSTRUCTIONS
Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F.
Sift flour, baking powder, sugar and salt into medium-sized bowl. Add
cornmeal and stir to mix well.
In small bowl, beat eggs with fork. Add milk and oil. Add all at once to
dry ingredients.
Stir mixture only until dry ingredients are mositened. Batter will be
lumpy.
Drop batter from a tablespoon into the prepared muffin cups, filling each
cup 1/2 to 2/3rds full.
Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with
butter, bacon and eggs.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
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