Corn Muffins
Ingredients| 1/3 cup unbleached flour |
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In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
baking powder, and salt. Make a well in the center of the dry
ingredients. Stir together beaten egg, milk and cooking oil. Add all
at once to the dry ingredients, stirring just till moistened. Line
four 6-oz custard cups with paper baking cups. Fill 2/3rds full.
Sprinkle a little additional cornmeal atop muffins. Micro-cook,
uncovered, on 100% power about 1 1/2 minutes or till done,
rearranging twice. (When done, the surface may appear moist but a
wooden pick inserted near the center should come out clean.)
Servings: 2
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