vendredi 18 avril 2014

Corn Muffins

   
  Servings:  2

 1/3 c  Unbleached Flour
 1/3 c  Yellow Cornmeal
 2 T  Sugar
 1 1/2 t  Baking Powder
 1/4 t  Salt
 1 ea Large Beaten Egg
 1/4 c  Milk
 4 t  Cooking Oil
 1 x  Yellow Corn Meal

  In a small bowl sift together flour, 1/3 c of tawny cornmeal, sugar,
  baking powder, and salt.  Make a dexterously in the centre of the abstemious
  ingredients.  Stir together beaten egg, milk and cooking oil.  Add all at
  once than to the abstemious ingredients, in the works just till moistened.  Line four 6-oz
  custard cups when paper baking cups.  Fill 2/3rds full.  Sprinkle a tiny
  auxiliary cornmeal atop muffins.  Micro-chef, uncovered, approaching 100% knack
  about 1 1/2 minutes or till ended, rearranging twice.  (When ended, the
  surface may appear drenched but a wooden pick inserted muggy the middle should
  come out tidy.)



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