Cornmeal Muffins


  • 1 ½ cups all-purpose flour
  • cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ cup cornmeal
  • 2 eggs
  • 1 ½ cups milk
  • 1 teaspoon vanilla extract
  • 6 tablespoons melted butter, plus additional butter for greasing the mold
  • Nutritional Information
    • Nutritional analysis per serving (24 servings)

      117 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 2 grams protein; 24 milligrams cholesterol; 171 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 24 muffins


  1. Preheat oven to 375 degrees.
  2. Sift the flour, sugar, baking powder and salt into a bowl. Add the cornmeal and stir.
  3. In a separate bowl, beat the eggs until foamy. Add the eggs to the dry mixture, along with the milk, vanilla and melted butter. Beat just until smooth (do not overmix).
  4. Grease the mold well, and fill the mold cavities to seven-eighths of capacity with the batter. Bake for 20 minutes, or until the muffins are lightly browned. (The pan has ”feet,” so it is helpful to set it on a cookie sheet in the oven to avoid tipping.)

30 minutes

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