Most muffin recipes make such a big batch that I can't possibly eat them all before they go bad. So I was thrilled to find this recipe.—Lethea Weber, Newport, Arkansas
- 1/4 cup biscuit/baking mix
- 1/4 cup yellow cornmeal
- 1 tablespoon sugar
- 1/4 cup milk
- 1 egg, beaten
- 2 teaspoons canola oil
- In a small bowl, combine the baking mix, cornmeal and sugar. Combine milk, egg and oil; stir into dry ingredients just until moistened (batter will be thin). Pour into two greased 6-oz. oven proof custard cups or ramekins.
- Bake at 400° for 15-18 minutes or until golden brown. Yield: 2 muffins.
Originally published as Sunny Cornmeal Muffins in Taste of Home April/May 1996, p16
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