| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Muffins, Breads | 2 | Servings | |
INGREDIENTS
| 1/3 | c | Unbleached Flour |
| 1/3 | c | Yellow Cornmeal |
| 2 | tb | Sugar |
| 1 1/2 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 1 | Large Beaten Egg | |
| 1/4 | c | Milk |
| 4 | ts | Cooking Oil |
| Yellow Corn Meal |
INSTRUCTIONS
In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Stir together beaten egg, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line four 6-oz custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till done, rearranging twice. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) From Better Homes & Gardens "Microwave Cooking for One or Two". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc-4-2.zip
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