Thursday, June 14, 2012

Corn Muffins in a Jiffy

I can whip these up anytime with ingredients I have
 on hand and save a trip to the store.
This recipe makes 6 corn muffins just like a box of
 Whisk together; flour, cornmeal, sugar, BP,
and salt in a large bowl.
 In another medium bowl whisk the egg, milk 
and oil. Add to the dry ingredients and
 stir just until combined.
 Fill 6 sprayed muffin cups.
 Bake @400 for 12-15 minutes, until golden.
 Serve while still warm
 with butter or, my favorite way
with butter and raspberry jam. 
Nice with breakfast.

Corn Muffins in a Jiffy
1/2 C flour
1/2 C yellow corn meal
3 T sugar
1 T baking powder
1/4 t salt
Whisk together in a large bowl
1 egg
1/3 C milk
2 T vegetable oil
Whisk together then add to the dry 
ingredients and stir just until combined. 
Fill 6 sprayed muffin cups and bake 
@400 for 12-15 minutes, until golden.



  1. Can't wait to make these...a "jiffy" mix with out the additives! Thanks.

  2. Yummy! I'm making them asap..hope hubby would like it for breakfast FD's Sunday. Thanks. Have a happy weekend dear Rita May.

  3. I love cornbread/muffins, Rita! Homemade is sooo easy and tasty. I never tried them with preserves. Yum!!

  4. great recipes, also please check out my yummy recipes my site on recipes

  5. Love this recipe, will have to give it a try.