Our editors at Lightposts love to eat muffins in the morning. Our favorite, by far, is the corn muffin. The recipe is so simple and the muffins are delicious. You can even use this recipe to make bread if you prefer.
Cut these delicious muffins in half, and toast in a toaster oven with butter on top – so delicious in the morning with a cup of hot coffee. And the aroma that fills our office in the morning is almost spiritual.
You’ll notice, as
1 cup yellow or white cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 large egg
1/4 cup vegetable or canola oil
Preheat the over to 400 degrees. Place paper muffin cups in a muffin tin. If you have no cups, lightly grease the muffin tin and sprinkle with flour.
Add the dry ingredients to one medium size bowl and set aside. Add the wet ingredients to another medium size bowl, beat slightly with a whisk, and add to dry ingredients. Stir until mixed. Batter will be lumpy.
Fill each muffin cup until they’re about 3/4’s full. Bake for 20 to 25 minutes. Test with toothpick. When the toothpick is dry, the muffins are done.
Serve warm, or cut in half and toast in