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Sweet Cornmeal Muffins




Source of Recipe


Internet


List of Ingredients




Yield: 12 muffins.

1 cup milk, at room temperature
1 egg, beaten
1/4 cup solid vegetable shortening, melted
1 cup yellow corn meal
3/4 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt



Recipe



Preheat oven to 400 degrees.

Combine milk, egg and melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder and salt in a sifter; sift into the milk mixture. Stir until just blended.

Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.

Note:
This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.