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These were my children's favorite "everyday" muffins.
They are good served with beans (either
baked beans or chili) and taste wonderful with a little butter and honey for breakfast.
Cornmeal Muffins
1 C. sifted all-purpose flour
1/4 C. sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 C. yellow cornmeal
2 eggs
1 C. milk
1/4 C. shortening.
- Sift together the dry ingredients. Then mix in the remaining ingredients.
- Beat with a rotary beater or electric
mixer just till smooth. (Don't overbeat or your muffins will have peaks on top--they taste the same,
but they look funny!)
- Fill well greased muffin tins about 2/3 full.
- Bake at 400 for 20-25 minutes. Makes about a dozen
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