Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal.
Ingredients:
nonstick cooking spray
1 cup flour
¾ cup cornmeal
¼ cup sugar (see tip)
2½ teaspoons baking powder
¾ teaspoon salt
2 eggs, beaten
1 cup fat-free milk
¼ cup vegetable oil or melted butter
Directions:
Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.
In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake about 15 minutes or until lightly browned and a toothpick inserted near centers comes out clean. Serve warm.
