Sunny Cornmeal Muffins Recipe

4 1
Sunny Cornmeal Muffins Recipe
Sunny Cornmeal Muffins Recipe photo by Taste of Home
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Sunny Cornmeal Muffins Recipe

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4 1
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup biscuit/baking mix
  • 1/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1/4 cup milk
  • 1 egg, beaten
  • 2 teaspoons vegetable oil

Directions

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-ox. oven proof custard cups. Bake at 400° for 15-18 minutes or until golden brown. Yield: 2 muffins.
Editor's Note: Muffins may be baked in a muffin pan; fill empty cups halfway with water.
Originally published as Sunny Cornmeal Muffins in Taste of Home April/May 1996, p16

Nutritional Facts

1 each: 243 calories, 9g fat (0 saturated fat), 1mg cholesterol, 251mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 1/4 cup biscuit/baking mix
  • 1/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1/4 cup milk
  • 1 egg, beaten
  • 2 teaspoons vegetable oil
  1. 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-ox. oven proof custard cups. Bake at 400° for 15-18 minutes or until golden brown. Yield: 2 muffins.
Editor's Note: Muffins may be baked in a muffin pan; fill empty cups halfway with water.
Originally published as Sunny Cornmeal Muffins in Taste of Home April/May 1996, p16

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