Hockaday School Corn Muffins
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
59
Spice
50
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
340 g
All-Purpose Flour340 g
Cornmeal100 g
Sugar1 tbsp
Salt3 tbsps
Baking Powder3 small
Egg3 cups
Milk110 g
Shortening (melted)Directions:
1
Preheat oven to 500 degrees F
2
Grease 2 (12-cup) muffin tins and set aside
3
In a large bowl, sift dry ingredients together
4
In a separate bowl, beat eggs and then add milk and melted shortening
5
Add liquid ingredients to dry ingredients all at once and stir until dry ingredients are moistened but not smooth
6
Fill well-greased muffin tins with 2 ounces of batter each and bake for about 20 minutes