Title: Corn Meal Muffins
Categories: Bread
Yield: 4 Servings
| 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 |
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.