I can't believe I haven't posted this recipe yet...probably because I have it essentially memorized. This is a staple especially that became popular around here from back in our egg-free days 8 years ago. These little corn muffins are a great crowd pleaser for picky eaters. They're the perfect keep-the-peace companion for less popular dinners of soup and chili. Plus they cook up super fast (faster then regular cornbread) which is why I love them. Adapted from the Favorites cookbook.
2/3 cup cornmeal
1 1/4 cups flour (I often do 1/2 cup whole wheat flour 3/4 white flour)
1/3 cup sugar (can do as little as 1/4 cup)
1 T baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk (can use soy or almond milk for a vegan option)
Mix all the dry ingredients in a bowl with a whisk. Add the oil and milk and stir with a wooden spoon until just moistened and no dry streaks remain. Scoop into mini-muffins pans sprayed with non-stick spray filling just over halfway. I find my small cookie dough scoop works perfectly. Bake for 12-14 minutes at 350 degrees until golden brown. Makes 24-32 muffins.
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