Cornbread Muffins

We’ve had these a lot in the last two weeks (with Mom’s Chili and Chicken Corn Chowder) and they are a family favorite. Kate and Mike give ’em two thumbs up for taste and I give them two thumbs up for being easy to make!

Cornbread Muffins
3/4 c. self rising cornmeal
1 c. all-purpose flour
1/4 c. white sugar
1T baking powder
1/4 t. salt
1 egg, lightly beaten
1 c. milk (I use 1%, whatever you have on hand is fine!)
1/4 c. butter, melted

Preheat oven to 425. Spray muffin tin with non-stick spray, grease or line with paper cups. Combine dry ingredients. Combine wet ingredients in seperate bowl. Add the wet ingredients to the dry, mixing just until combined. Scoop into muffin tins and bake about 20 minutes. Makes 8-12 muffins, depending on the size of your muffin tin.

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