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Corn Muffins


1 cup whole wheat flour
1 cup fine cornmeal
1/2 tsp salt
2 tsps baking powder
2 eggs, beaten
1/4 cup oil or melted butter
1 1/4 cup milk
1/2 tsp chili powder, optional
1 tsp dry oregano, optional
1 tsp dry marjoram, optional

Preheat oven to 400F. Combine dry ingredients, including your choice of the optional seasonings. Combine wet ingredients and then fold them together with the dry ingredients until just moistened. Spoon into greased muffin tins or a baking pan. Bake at 400F for about 15 minutes for muffins, about 25 minutes for corn bread.

Makes 12 muffins.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.