INGREDIENTS
- 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
INSTRUCTIONS
- Sift together dry ingredients. Add eggs, milk and shortening. Mix until smooth.
- Preheat oven to 425 degrees.
- 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)
