Cornbread Muffins

  • 1 cup yellow corn meal
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup Cass-Clay milk
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 Cass-Clay egg
  • 1/4 cup shortening
  1. Sift together dry ingredients. Add eggs, milk and shortening. Mix until smooth.
  2. Preheat oven to 425 degrees.
  3. Pour batter into cupcake papers placed in a muffin pan; bake 15 to 20 minutes.

(Test note: These excellent, fast and easy muffins are a great complement to soup. They can also be prepared as a cornbread, baked in a greased 8-inch square pan. The muffins can be frozen for later use.)

** Joetta Iverson, Tioga (Mountrail-Williams Electric Co-op)

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