Sunday, December 30, 2012

Cornbread Muffins

This recipe is for the delicious cornbread muffins I paired with the Chicken Tortilla Soup this evening.  They're not too sweet, and are just the way my husband likes them.  


He even likes to snack on these with honey, although with the soup he didn't do that.  

Pair these with the Chicken Tortilla Soup for a quick and delicious Mexican meal. 






Ingredients


3/4 cup cornmeal

1  1/4 cups milk
1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1 egg, beaten
1/4 cup vegetable oil

Directions

  1. Preheat oven to 375 degrees F.
  2. Spray a standard size muffin tin with nonstick spray.
  3. In a small bowl, combine cornmeal and milk.  Let stand for 5 minutes. 
  4. In a large bowl, whisk together flour, baking powder, salt and sugar.
  5. Mix in the cornmeal mixture, beaten eggs, and oil until smooth.  Do not overmix.
  6. Pour batter into prepared pan.
  7. Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.  
Makes 12 muffins.


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