These cornbread muffins are moist, mildly sweet and made from vegetable oil. They are perfect side dish for your family dinners. I bake them a lot during holiday season. I put them on muffin pan so no cutting is required; everyone can grab one easily.
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Ingredients (10 pcs)
1 cup (150 g) yellow corn meal
1 cup (240 ml) milk
1 cup (138 g) all-purpose flour
1/3 cup (65 g) sugar
1/3 cup (65 g) light brown sugar
½ teaspoon (3 g) salt
2 teaspoons (8 g) baking powder
1 large egg
1/2 cup (120 ml) vegetable oil
* Baking pan ~ Wilton nonstick standard cupcake pan
DIRECTIONS:
1. Preheat oven at 375°F (190°C).
2. In a bowl, combine yellow cornmeal and milk together. Stir and set it aside.
3. In another bowl, combine together the dry ingredients (flour, sugars, salt, baking powder) and stir.
4. Add egg, vegetable oil and mix until blended.
5. Add the cornmeal mixture and stir until combined.
6. Prepare the baking pan: spray with baking spray or brush with melted butter/ vegetable oil.
7. Scoop the batter into the baking pan. Divide equally into 10 pcs and filling each 4/5 full.
8. Bake in a preheated oven at 375°F (190°C) for about 18-20 minutes until toothpick inserted in the center comes out clean.
9. Transfer cupcakes to wire rack to cool down.
23 авг 2024
