Title: Corn Muffins
Categories: Bread
Yield: 2 Servings
| 1/3 | c | Unbleached flour |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 1/4 | c | Milk |
| | | Yellow corn meal |
| 1/3 | c | Yellow cornmeal |
| 1 1/2 | ts | Baking powder |
| 1 | | Large beaten egg |
| 4 | ts | Cooking oil |
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.)