Categories: Muffins, Breads
Servings: 2
1/3 c Unbleached flour 1 Large beaten egg
1/3 c Yellow cornmeal 1/4 c Milk
2 tb Sugar 4 ts Cooking oil
1 1/2 ts Baking powder Yellow corn meal
1/4 ts Salt
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.)
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