Cornbread Muffins


Makes 12 muffins

Cook time: 15-18 min.

1⁄4 c flour
3⁄4 c yellow cornmeal
1⁄4 c granulated sugar (+ 1 tsp. for topping)
1 tbsp baking powder
1 tsp nutmeg
3⁄4 tsp salt
1 medium egg
1 c milk
4 tbsp butter (melted)

Preheat oven to 425 degrees.

Grease 12-cup muffin tin (or line with baking cups).

In large mixing bowl, blend together flour, cornmeal, ¼ cup sugar, baking powder, nutmeg and salt.

In small mixing bowl, mix egg, milk and butter.

Make well in center of dry ingredients; add liquid ingredients and corn. Stir with spoon until dry ingredients are moist.

Spoon batter evenly into prepared muffin tin. Sprinkle 1 teaspoon sugar over tops of muffins. Bake for 15-18 minutes or until muffins are golden brown. Remove from tin and cool slightly before serving.