Cornmeal Muffins
I adapted this recipe from the Purity Cornmeal package.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3/4 cup cornmeal (175 ml)
- 1 1/4 cups milk (300 ml)
- 1 cup flour (250 ml)
- 1/3 cup granulated sugar (75 ml)
- 1 tablespoon baking powder (15 ml)
- 1/2 teaspoon salt (2 ml)
- 1 fresh farm egg
- 1/4 cup vegetable oil (50 ml)
- Carbohydrate 25.5098586430059 g
- Cholesterol 5.80833333544671 mg
- Fat 5.84650306202719 g
- Fiber 1.02273614075142 g
- Protein 2.71708333728122 g
- Saturated Fat 1.4511079523059 g
- Serving Size 1 1 Serving (80g)
- Sodium 40.1720555780926 mg
- Sugar 24.4871225022545 g
- Trans Fat 0.32593253505572 g
- Calories 162 calories
Require two bowls, one small and one large. Preheat the oven to 400°F. Combine the cornmeal and the milk in the small bowl. Let the mixture stand for ten minutes. In the large bowl, sift flour, sugar, baking powder and salt. After the cornmeal mixture has stood for ten minutes, add the egg and oil. Mix well. Add this to the dry ingredients in the large bowl, stir until combined - take it easy here and do not over do it. Fill greased muffin cups two thirds full. Bake at 400°F for 15 to 20 minutes.
