Author :: ArielRose
Category :: Breads & Sandwiches & Wraps
Ingredients ::
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Egg
- 1/3 cup milk
Corn Muffins
Line microwave muffin pans with two paper liners each.
In medium bowl mix all ingredients just until particles are moistened.
Fill cups half full. Place on turntable in microwave.
Microwave at High (100%) until tops spring back when touched lightly.
If not using turntable rotate once.
Remove from cups to wire rack. Moist spots will dry during cooling. Repeat with any remaining muffins.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap desired number of muffins. Microwave at High (100%) 15 to 30 seconds per muffin, or until warm to the touch. Let stand 3 minutes.
View Recipe