Tasty Cornmeal Muffins

Preheat oven to 400F

250 ml / 1 cup white unbleached flour

250 ml / 1 cup cornmeal

15 ml / 1 tbsp. baking powder

80 ml / 1/3 cup white sugar

Mix dry ingredients together. Grease a 12-cup muffin tin.

In a 2-cup / 500 ml measuring cup, measure

250 ml / 1 cup 1% lowfat milk

1 large egg

15 ml / 1 tbsp. canola oil

Beat together with a fork, then add all at once to cornmeal mixture, stirring just until blended (batter will be a bit lumpy).

Divide among baking cups. Bake 15 – 20 minutes until golden. Let stand in pans for 4 minutes, then remove from pan. Serve warm!

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