Corn muffins made with low fat milk and without salt.
2 3/4 cups flour
3/4 cup white cornmeal
1/4 cup sugar
2 tsps baking powder
1 large egg
1/4 cup vegetable oil
1 cup 1/2% milk
Pre-heat oven to 400 °F (200 °C).
Combine dry ingredients.
Combine wet ingredients in a separate bowl.
Combine both wet and dry ingredients quickly, the rising starts once it gets wet.
Fill 12 muffin cups or foil cups on a cookie sheet. If you use a regular muffin pan, use non-stick spray first to prevent sticking.
Bake for 15 to 20 minutes at 400 °F.
in 1 serving of Corn Muffins.
, 66% carbs, 10% protein.
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