Coffee Shop Corn Muffins

• hidangan: 1 dozen

Bahan-bahan

1-1/4 cups cornmeal

1 cup all-purpose flour

1/3 cup packed brown sugar

1/3 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup buttermilk

3/4 cup vegetable oil

Arahan

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.

In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups three-fourths full.

Bake at 425° for 12-15 minutes or until muffins test done.

Cool in pan for 10 minutes before removing to a wire rack.

Nota

Clipped from a magazine

Clare Masvada of Woodbridge, New Jersey reports, "These are so quick to stir up, and they bake in just 15 minutes! Thev come out oh-so-tender but don't Crumble like many corn nuffins do. "

Lannie note: oily but excellent