Corn Muffins |
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| 1 cup sifted all-purpose flour | 1 teaspoon salt |
| 1 cup yellow corn meal | 1 egg, well beaten |
| 1 tablespoon Davis Baking Powder | 1 cup milk |
| 1/4 cup granulated sugar | 1/4 cup shortening, melted |
Yield: 12 corn muffins |
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Instructions: Preheat oven to 400 degrees F. Prepare muffin pan by greasing muffin cups, or using paper liners. In a large bowl sift together dry flour, corn meal, baking powder, sugar and salt; set aside. In a medium bowl whisk together egg, milk and shortening. Add to flour mixture and stir just until moistened. (Batter will be lumpy) Spoon batter into 12 well-greased 2 1/2-inch muffin-pan cups. Bake at 400 degrees F. for 20 minutes or until tops are brown and muffins spring back when touched lightly. Serve warm.
Recipe source: www.davisbakingpowder.com |
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