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.