Corn Meal Muffins

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© Zaroga Goff

Preheat oven to 425° F Bake Time: 25 Minutes
Lightly grease a 12 cup muffin tin or 2 corn stick pans

1 cup all purpose flour
1 cup yellow corn meal
4 teaspoons baking powder
1 teaspoon of salt
2 tablespoons of sugar *
1 egg
¼ melted shortening **
1 cup of milk

Sift dry ingredients together. Mix egg, shortening and milk together. Add to dry ingredients and stir until blended. Fill greased muffin tin cups 2/3 full. Bake until golden brown.

*you may substitute Splenda for sugar
*you may use up to a ¼ cup of sugar or Splenda if you like your cornbread real sweet.
** I like to use Smart Balance Buttery Spread

© Zaroga Goff
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