These muffins are great with pinto beans, greens, chili, or soup.
Cook Time: 17 minutes
Total Time: 17 minutes
Yield: 10 Muffins
Ingredients:
- 1 cup flour
- 1 1/4 cups yellow cornmeal
- 2 tablespoons sugar (more or less, to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 4 tablespoons melted butter, cooled
Preparation:
Grease a muffin tin (about 10 muffin cups). Heat oven to 450°.
In a bowl, combine the flour, meal, sugar, baking powder, and salt. In a mixing bowl, whisk together the milk, egg, and butter. Pour dry mixture into the wet ingredients and stir just until moistened. Fill muffin cups about 3/4 full. Bake at 450° for 5 minutes, then reduce heat to 400° and bake for about 12 minutes longer, or until the muffins begin to brown on top.
Makes about 10 muffins.
