Quick Corn Muffins
 Click to enlarge | Ingredients: Metric Units 3 Tbsp. sugar
1 1/2 c. Bisquick baking mix 1/2 c. cornmeal 2 eggs 2/3 c. milk |
Directions:
A delicious part of a complete Country breakfast. Serve them with a dab of butter and strawberry jam, 2 eggs over medium and a side of sausage.
Yield: 1 doz. muffins
Preheat oven to 400°F. Grease a muffin tin and place it in the heating oven.
Meanwhile, in a medium bowl, combine sugar, Bisquick, and cornmeal. Make a well in the center and pour in the eggs and milk. Stir to combine, beating only just enough to combine all the ingredients.
Remove the muffin tin from the oven and distribute the batter evenly into 12 muffin cups.
Bake muffins at 400°F for 15 minutes.
Yield: 1 doz. muffins
Preheat oven to 400°F. Grease a muffin tin and place it in the heating oven.
Meanwhile, in a medium bowl, combine sugar, Bisquick, and cornmeal. Make a well in the center and pour in the eggs and milk. Stir to combine, beating only just enough to combine all the ingredients.
Remove the muffin tin from the oven and distribute the batter evenly into 12 muffin cups.
Bake muffins at 400°F for 15 minutes.
Submitted by Gretchen Grant
Contributed on: Monday August 27th, 2007 and modified on Wednesday August 29th, 2007
Contributed on: Monday August 27th, 2007 and modified on Wednesday August 29th, 2007