Save on Pinterest

Sunny Cornmeal Muffins

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 muffins


  • 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.
Editor's Note: Muffins may be baked in a muffin pan; fill empty cups halfway with water.
Nutrition 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.

Recommended Video