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Cornmeal Muffins


1 1/2 cup plain flour
1 cup cornmeal
1/2 tsp salt (2.5 ml)
1 tablespoon baking powder (20 ml)
1/4 cup sugar
2 eggs, lightly beaten
1/4 cup oil
1 cup creamed corn
1/3 cup finely grated cheese
1 tablespoon chopped parsley (20 ml)
3/4 cup milk

Preheat oven to 210C (190C for gas). Brush two 12-hole mini muffin tins with oil or melted butter. Sift flour, cornmeal, salt, baking powder and sugar into a large bowl. Lightly combine eggs, oil, creamed corn, cheese, parsley and milk in a separate bowl. Make a well in the center of the cornmeal mixture and add egg mixture all at once. Mix quickly with a fork until all ingredients are just combined. (Do not over-mix; batter should be quite lumpy.) Spoon batter into prepared tins. Bake 10 minutes or until golden. Loosen muffins with a flat-bladed knife or spatula and transfer to a wire rack to cool.

Makes 24 mini muffins.




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