Serves: 5
Total Calories: 345
Yield: 12 to 15 Muffins

1 cup white unbleached flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 cup milk
2 eggs
4 tablespoons (1/2 stick) soft butter

1. Preheat the oven to 400°F. Grease a standard muffin tin or line with paper baking cups, and set aside.

2. Sift the flour, sugar, baking powder, salt, and cornmeal in a large mixing bowl and stir with a wooden spoon until blended. Add the milk, eggs, and butter, and stir with the spoon just enough to moisten the dry ingredients (it will be lumpy)—do not overstir.

3. Spoon the batter into the prepared muffin cups. Fill each cup about two-thirds.

4. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack at least 10 minutes before removing the muffins from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 345
Calories from Fat: 105

More Recipes from the Great Natural Breads Made Easy Cookbook:
Yellow Corn Bread
Scottish Soda Bread
Irish Soda Bread
Fruit and Honey Loaf
Date Nut Bread
Cranberry Nut Bread
Carrot Bread
Zucchini Bread
Pumpkin Bread
Down-Home Biscuits
Basic Muffins
Corn Muffins
Scones