Quick Corn Muffins

I figured I would end the week with a posting for corn muffins. I thought I would try making a copycat Jiffy muffin recipe. I did reduce the sugar since it seemed like a lot. Also, I used white corn meal since it is what I had in the pantry. It could have been my changes but I didn't think they tasted like Jiffy corn muffins. My son agreed. My husband didn't care since he said he liked them better. They were really easy to make and a nice addition to dinner. I do like the convenience and cost of that little Jiffy box but I will be making these muffins again.

Quick Corn Muffins
1 1/3 cup all purpose flour
1 cup white corn meal
5 Tbsp sugar
2 Tbsp baking powder
1/2 tsp salt
4 Tbsp vegetable oil
2 eggs
2/3 cups milk

Directions:

1. Preheat oven to 400 degrees F.
2. Line a muffin tin with 12 liners.
3. In a medium bowl, combine the flour, corn meal, sugar, baking powder, and salt. 
4. Whisk in the vegetable oil until smooth and no lumps. 
5. Add the eggs and milk. Mix until incorporated.
6. Evenly distribute the batter between the muffin tins.
7. Bake the muffins for 15 minutes or until golden and cooked through.

Recipe adapted from Food.com.

One year ago....................................I made Black and White Pudding Squares.
Two years ago..................................I made Dulce de leche flan.
Three years ago...............................I made Olive Garden Salad.

Did you already know.............................
-The Native Americans have been making meals with ground corn for thousand of years.  
-Southern corn bread tends to be less sweet but saltier.
-Cornbread cooked without eggs and milk over an open fire is called corn pone.