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Cook'n with Betty Crocker 
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Sweet Corn Bread Muffins |
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Serves: 12 Print this RecipeServing Size: 1 muffin Cornmeal is available in textures ranging from fine to coarse. You'll find grocery stores commonly carry a finely ground cornmeal which will make a light, soft bread. The coarser cornmeals, often called stone ground, give breads a stronger flavor and coarser texture. Stone-ground cornmeal is delicious in this recipe. makes 12 muffins 1 cup milk 1/4 cup margarine or butter, melted 1 egg 1 1/4 cups cornmeal 1 cup all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. 2. Beat milk, margarine and egg in 3-quart bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). 3. Fill muffin cups about three-fourths full. Bake until golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. 1 MUFFIN: Calories 175 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 20mg; Sodium 290mg; Carbohydrates 29g (Dietary Fiber 1g); Protein 4g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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