QUICK CORNMEAL MUFFINS

Quick Cornmeal Muffins image

In El Dorado, Arkansas, Dorothy Smith can throw together these tender treats in no time. She just adds egg and milk to her blend to bake these golden cornmeal muffins that are a nice accompaniment to most entrees.

Provided by Taste of Home

Time 10m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

4-1/2 cups cornmeal
4 cups all-purpose flour
1 cup sugar
1/4 cup baking powder
4 teaspoons salt
1 cup butter-flavored shortening
ADDITIONAL INGREDIENTS:
1 egg
1-1/4 cups milk

Steps:

In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 4 batches (about 11 cups total)., To prepare muffins: In a bowl, combine egg and milk. Stir in 2-1/2 cups of cornmeal mix just until blended (batter will be thin). Fill greased muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 160 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.