Corn Muffins

Corn Muffins

3/4 cup cornmeal
1 1/4 cups milk
1 beaten egg
1/4 cup vegetable oil
1 cup flour
3 teaspoon baking powder
1/4 cup sugar
1/2 cup corn kernels

Preheat oven to 350ºF.

Let cornmeal and milk stand while you get the other ingredients together. Add the egg and oil to the cornmeal mixture.

Combine the flour, baking powder, sugar and corn kernels. Stir to mix. Add the liquid mixture to the dry ingredients and combine just enough to incorporate.

Fill muffin cups 2/3 full (do not use paper). Bake for approximately 10 to 12 minutes.

Makes 12 muffins

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• Omit the corn if you don't have it or don't want the kernel crunchiness.

• Mix dry ingredients and wet ingredients together well separately, but when you mix them together, just mix enough to incorporate the wet into the dry. Overmixing causes the muffins to toughen.

• Add a bit of chopped sweet red pepper for color or, if you like heat, kick it up with chopped jalapeno or other hot peppers.

• Here's a tip that adds visual interest as well as texture. Sprinkle just a bit of cornmeal over the muffins just before you bake them. The bits of cornmeal on top add a bit of crunch to the muffins.