- 2/3 cup self-rising flour
- 1/3 cup yellow cornmeal
- 2 tablespoons sugar
- 1 egg
- 1/2 cup 2% milk
- 2 tablespoons canola oil
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon butter flavoring
- In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened.
- Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 6 servings.
Originally published as Buttery Corn Muffins in Reminisce April/May 2011, p58
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