Quick and Easy Cornbread Muffins

These cornbread muffins make a good breakfast snack or addition to a meal as they contain little sugar. They are really easy to prepare and best enjoyed fresh out of the oven with a dab of unsalted butter.

Quick and Easy Cornbread Muffins

Recipe by Lisa Turner Published on March 22, 2007 Easy moist corn muffins with little added sugar and some cornmeal crunch — a great breakfast or snack muffin Preparation: 5 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 1 1/4 cups unbleached white flour 1 cup yellow cornmeal 1/4 cup white sugar 4 teaspoons baking powder 1/2 teaspoon sea salt 1 large egg 1/4 cup sesame or olive oil 1 cup milk or plain yogurt Instructions: Preheat an oven to 400°F and butter or grease a 12-cup muffin tray. Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir together and make a well in the center. Beat the egg in a small bowl until frothy. Mix in the oil and milk or yogurt. Pour into the well of dry ingredients and stir just enough to moisten. The batter should be lumpy. Fill the muffin cups and bake for 20 to 25 minutes or until the tops are lightly browned and a cake tester comes out clean. Remove from the oven and leave the muffins in the pan for 5 minutes, then remove and cool on a wire rack. Serve warm or cooled. Makes 12 muffins