Corn Muffins 2
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INGREDIENTS 1-1/2 cups Goya® Yellow Corn Meal-Fine
3/4 cup all-purpose flour
2/3 cup sugar
1 tablespoon double acting baking powder
1 teaspoon salt
1 cup buttermilk
1 large egg
3 tablespoons butter or margarine, meltedPreheat oven to 400 degrees.
Grease muffin pan or line with paper cups.
In a bowl, sift together corn meal, flour, sugar, baking powder and salt.
In a separate bowl, whisk together buttermilk, egg, and butter.
Combine the wet and dry ingredients until just mixed. Divide batter evenly among the 12 muffin cups.
Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
NOTE - I usually double this recipe and use the jumbo-size muffin pans or make corn bread with the doubled recipe.
Goya® is available at most supermarkets or Hispanic markets. It is a very fine corn meal.