Corn Bread Muffins

adapted from Better Homes and Gardens New Cookbook

Makes 12 muffins


1 cup all-purpose flour

1 cup cornmeal

¼ cup sugar

1 Tablespoon baking powder

1 teaspoon salt

2 beaten eggs

1 cup milk

¼ cup canola oil


Preheat oven to 425°F. Line muffin tins with muffin liners.

In a medium bowl stir together 1 cup of flour, 1 cup of cornmeal, ¼ cup sugar, 1 Tablespoon baking powder and 1 teaspoon salt.

In a second bowl combine 2 eggs, 1 cup of milk and ¼ cup of canola oil.

Add wet ingredients to dry ingredients and mix until just moistened.

Fill muffin tins ⅔ full. Bake 12-15 minutes or until the tops are lightly browned.