I love that I ever accept the ingredients for these muffins on hand, thence they’re quick together with slow to make. My kids love them together with would happily swallow them for breakfast, lunch, dinner, or dessert. We normally accept a few leftover muffins, together with the kids are ever delighted to abide by 1 inwards their luncheon the adjacent day. I similar them amongst butter together with honey, but my kids together with married adult man swallow them apparently or dipped inwards their soup. No thing how yous swallow them, they’re ever delicious!
1/2 loving cup cornmeal
1 1/2 cups flour
1/3 loving cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 loving cup oil
1 1/4 cups milk
- Preheat the oven to 375.
- Line a 12-cup muffin tin can amongst newspaper liners together with laid aside.
- Whisk together the cornmeal, flour, sugar, baking pulverization together with tabular array salt inwards a medium bowl.
- In a pocket-sized bowl or criterion cup, mix together the oil, eggs, together with milk.
- Make a good inwards the middle of the dry out ingredients, together with pour inwards the moisture ingredients.
- Whisk together until only moistened together with no dry out spots remain.
- Bake 20-25 minutes, or until a toothpick inserted into the middle of the cornbread comes out build clean or amongst a few moist crumbs.
- Serve warm.