Grandma's Corn Muffins
These sweet and fluffy muffins are perfect for breakfast, brunch, or anytime you want a little something to nosh on with coffee or tea. They're also perfect to pack in a lunch or gym bag for work or for the kids.
-
2
cups
all-purpose flour
-
1 1/2
cups
cornmeal
-
4-8
tbsp.
sugar
-
2
tbsp.
double-acting baking powder
-
1
tsp,
Kosher salt (optional)
-
2
eggs (or Egg Beaters, optional)
-
1 1/3
cup
milk (skim or low fat optional)
-
2/3
cup
melted margarine or salad oil (I use canola oil)
-
Mix the first five dry ingredients in a bowl with a fork. In a smaller bowl with fork, beat eggs. Add oil and mix. Add milk.
-
Add egg mixture to dry mixture and mix quickly and lightly with a fork. (Add poppyseeds--optional).
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Spoon into non-stick muffin tin for one dozen muffins, to the top. Bake until lightly brown, 20-30 minutes.