Cornmeal Muffins
Ingredients
3⁄4 cup medium-grind cornmeal
1 tbsp sugar
1⁄4 tsp salt, optional
3⁄4 cup milk, your choice
3 tbsp oil, + more for greasing pan
1 egg
Toppings (optional): 1/3 cup grated cheese, sunflower seeds or pepitas (small green pumpkin seeds)
Preparation
- Generously oil two Muffin Makers.
- In a bowl, whisk mix with cornmeal, dip mix, sugar, and salt (if desired).
- Whisk in milk, 3 tbsp oil, and egg, just until mixed.
- Divide into muffin wells, filling two-thirds full. Sprinkle with toppings (if desired).
- Working in two batches, microwave on high, 2 min and 30 sec. Rest in pan 5 min; invert onto wire rack to cool. Or bake in preheated 350° F oven, 16–18 min. Cool in pan 10 min; unmold.
Nutritional Information
Per serving (1 muffin): Calories 130, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 21 g (Fibre 1 g, Sugars 3 g), Protein 2 g.
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