For these cornbread muffins you can use a coarse or a fine cornmeal, or a combination. Serve as alternative to bread to accompany a meal or as an afternoon snack.
1 person made this
Makes: 12 muffins
125g plain flour
150g caster sugar
1 pinch salt
3 teaspoons baking powder
80ml vegetable oil
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Line with paper cases a 12 hole muffin tin.
In a bowl mix cornmeal, flour, sugar, salt and baking powder. In another bowl beat the egg with milk and vegetable oil. Pour the wet ingredients into the bowl of dry ingredients and stir till smooth. Divide between the 12 cases.
Bake in the preheated oven for 20 to 25 minutes or until a wooden skewer comes out clean.