Hey kids, this is an easy recipe to practice measuring. Using your measuring spoons and cups for the dry ingredients. Use a liquid measuring cup for measuring the milk.
These quick to make muffins will be a family favoritie. Serve with chili, soups, and with salads.
This recipe only makes nine muffins. If you want more cupcakes, you can double the recipe.
Here is what you need
- 1 stick butter -room temp.
- 1/2 Cup milk
- 1 egg
- 1/2 Cup cornmeal
- 2/3 Cup flour
- 1/3 Cup sugar
- 2 tsp. Baking powder
- 1/2 tsp salt
Before you mix: Preheat oven to 350 F. Line cupcake pan with cupcake liners.
In a large bow, cream together butter and sugar. Add egg. Slowly add milk. In a separate bowl, mix together rest of the ingredients. Add to the sugar & butter mixture. Mix well.
Scoop 2/3 full into cupcake liners.
Bake 18 minutes in 350 F pre-heated oven. Serve warm. Enjoy!!!
Country Cornbread Muffins
Easy to make for chili, soups, and salads.
Equipment
- cupcake pan
- cupcake liners
Ingredients
- 1/2 Cup butter - room temperature
- 1/3 Cup sugar
- 1 large egg
- 1/2 Cup milk
- 2/3 Cup all-purpose flour substitute gluten-free flour
- 1/3 Cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350 F
- In a bowl, cream together butter and sugar.
- Add egg. Mix well.
- Slowly add milk as you mix.
- In a separate bowl, mix together flour, cornmeal, baking powder and salt.
- Add flour mixture to butter mixture. Mix till combined.
- Scoop batter into nine cupcake liners. Fill 2/3 full.
- Bake at 350 F for 18 minutes.