Preheat oven to 350 degrees.
In medium bowl, combine first 8 ingredients, mix well.
Stir in cheese and make a well in centre of bowl.
In separate bowl, combine milk and lemon juice, let sit for 5-10 minutes.
Add eggs to milk mixture and beat slightly, then add oil and ham.
Pour wet mixture into well in dry ingredients.
Mix until just moistened.
Spoon into 16 greased muffin cups.
Put muffin tray on cookie sheet and pour 2-3 cups water on cookie sheet.
Bake for 20-25 minutes, or until muffins spring back when touched.
an.
Whisk the flour ,cornmeal, 1/2 cup cheese, the
Preheat oven to 400\u00b0F Grease a 12 cup muffin pan or line with paper liners.
Combine flour, cornmeal, baking powder and salt in a large bowl. Add next 4 ingredients. Stir just until combined. Add frozen blueberries. Stir lightly until blueberries are combinedd in batter. Spoon batter into prepapred muffin pan and sprinkle with coarse sugar.
Bake in preheated oven 18-20 minutes or until a toothpick inserted in center comes out clean.
Pour 4 quarts boiling water on meal and salt.
Mix well and let cool a little.
Thin with water to the consistency of cornmeal muffins.
Cream shortening.
Add sugar and eggs.
Beat until thick and light colored.
Stir in alternately flour, cornmeal, baking powder and salt with the milk.
Mix thoroughly and bake about 20 minutes at 400\u00b0 in well-buttered muffin pans.
Yields 14 to 16 muffins.
Cream butter and sugar in bowl. Sift flour, cornmeal, baking powder and salt together. Beat eggs until lemon colored and thick. Stir in milk. Add to creamed mixture alternately with cornmeal mixture. Beat thoroughly.
Place in muffin tins lined with baking cups.
Bake in preheated 400\u00b0 oven for 20 minutes or until done. Yields 12 muffins.
Mix cornmeal, flour, baking powder and salt.
Mix together milk and egg; add oil.
Add milk mixture to cornmeal mixture. Stir only enough to mix.
Fill greased muffin pans half full. Bake for 15 to 20 minutes in a preheated 425\u00b0 oven.
Makes 12 muffins.
edium mixing bowl combine flour, cornmeal, the 1/3 cup sugar
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Preheat oven to 425\u00b0.
Combine dry ingredients in large mixing bowl.
Combine yogurt, milk, eggs and butter in mixing bowl.
Stir liquid into dry ingredients.
Stir in berries just until combined. Divide batter among 12 buttered 2 3/4-inch muffin cups.
Sprinkle each muffin with some of the orange sugar and place pan in oven. Reduce oven temperature to 400\u00b0.
Bake 20 to 25 minutes or until muffins are golden.
Cool muffins in pan on wire rack for 5 minutes.
Remove muffins from pan.
Stir together cornmeal, flour, baking powder, salt and cumin; set aside.
In small mixing bowl, stir together eggs, milk, oil and peppers.
Add egg mixture all at one time to cornmeal mixture, stirring just until moistened.
Grease muffin pans or line with paper baking cups; fill 3/4 full.
Bake at 400\u00b0 for about 15 minutes or until toothpick comes out clean.
Remove from pan. Serve warm with cream cheese.
Makes 12 muffins.
ombine both flours, wheat germ, cornmeal, sugar, baking powder and salt
Preheat oven to 400 degrees.
Generously grease muffin tins.
In a bowl, mix the beaten eggs, sour cream, melted butter, creamed corn, and sugar.
In a seperate bowl, mix the flour, cornmeal, baking powder, soda, and salt.
Stir the dry ingredients into the egg and cream mixture, mixing until just combined.
Stir in the cheese and chilies.
Pour the batter into the prepared tins.
Bake until the muffins spring back when touched and golden about 15 minutes.
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.
Add onion, corn, mayonnaise, oil and egg; stir just until dry ingredients are moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400\u00b0 for 20 minutes.
Yield: 12 muffins.
Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand.
Preheat oven to 400\u00b0F Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
Combine remaining dry ingredients in a separate bowl.
Add egg and oil to cornmeal mixture.
Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix.
Fill cups 2/3 full, and bake for 20 - 25 minutes.
Combine cornmeal, flour, baking powder, soda, salt and sugar in a large bowl; make a well in center of mixture.
Combine egg substitute, yogurt and oil; add to dry ingredients, stirring just until moistened.
Spoon mixture into muffin pans coated with vegetable cooking spray, filling three-fourths full.
Bake at 425\u00b0 for 12 to 14 minutes or until golden brown.
Remove muffins from pans immediately.
Yields 1 1/2 dozen (96 calories per muffin).
store in the refrigerator.
Cornmeal Muffins-Grease 8 medium-size muffin
2. Whisk the flour, cornmeal, 3/4 cup sugar, the
Mix dry ingredients in a large bowl.
Mix milk, egg and oil in a small bowl.
Add milk mixture to dry ingredients and stir until moist (batter will be slightly lumpy).
Pour into lined muffin tins and bake at 400\u00b0 for 20 minutes.
Makes 8 muffins.
Mix cornmeal and warmed milk, let sit for 10 minutes.
Mix flour, sugar, baking powder and salt, set aside.
Add egg and butter to cornmeal mixture, mixing well.
Add dry ingredients and mix until just mixed. (do not overmix).
Bake 15 to 20 minutes at 400\u00b0F.