1 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil
|
|
|
| COFFEE SHOP CORN MUFFINS | ||
| Yields about 1 dozen | ||
| 1-1/4 cups cornmeal 1 cup all-purpose flour 1/3 cup packed brown sugar 1/3 cup sugar 1 tsp. baking soda 1/2 tsp. salt 1 egg 1 cup buttermilk 3/4 cup vegetable oil |
||
| In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425 for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. | ||