We made these yummy cone muffins to compliment the Cayenne West Chili. Luckily, it only takes about 15 minutes in the oven because I completely forgot about making muffins until I was finished making the chili. It's a good thing they're easy to make and Michelle was nice enough to help me make them! If you double the recipe and find yourself with excess, lightly toast a muffin and have it with butter and honey, or even jam. Nomnoms!
According to the All Recipes serving size, you should be able to feed 12, but our batch only produced about 9 muffins, possibly less.
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil (we used vegetable)
1 cup milk
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
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