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Sunny Cornmeal Muffins Recipe

Sunny Cornmeal Muffins Recipe

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. YIELD:2 servings


  • 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


  • 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-oz. oven proof custard cups or ramekins.
  • 2. Bake at 400° for 15-18 minutes or until golden brown. Yield: 2 muffins.

Recipe Note

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

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.

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