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 TimePrep/Total Time: 25 min.
- 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 Facts1 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.
Originally published as Sunny Cornmeal Muffins in Taste of Home April/May 1996
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