Sunday, March 24, 2013

Sweet corn muffins

1 1/4 cup all purpose flour
3/4 cup corn meal
2 tsp baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup skim milk
1/4 cup oil
1/4 cup egg substitute

Mix dry ingredients. Add milk, oil and egg substitute. Stir just until we'll mixed.
Divide into lined muffin tins. I usually make 24 muffins with about 1/8 cup if batter in each. Bake at 400 for 15 minutes.
You can also make into 12 muffins if you want larger ones and bake 20 - 25 minutes
And you can pour the batter into a greased 8 x 8 baking pan and bake for 20 - 25 minutes.

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