Cornbread Muffins

Cornbread Muffins

2 cups (240g) flour

1 cup (120g) cornmeal

1 cup (200g) sugar

1 ½ tablespoons baking powder

1 teaspoon salt

½ cup (8 tablespoons) butter - melted

½ cup oil

1 ¼ cups milk

3 large eggs

Preheat oven to 350 degrees and grease a muffin tin.

In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

In a medium bowl mix together butter, oil, milk, and eggs.

Add wet ingredients to dry ingredients and mix until just combined.

Fill muffin tin cavities 1/2-2/3 full. Bake for 11-13 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).

Allow to cool for about 5 minutes before gently removing muffins from tin.

Zucchini Muffins

From http://news.health.com/2011/06/29/zucchini-muffins/

Makes about 12 muffins
1.5 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1.5 cups grated zucchini (about 2 small to medium-size zucc’s)
1/2 tsp. salt
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract (or vanilla paste)
1/3 cup canola oil
2 tsp. baking powder
Cinnamon and sugar for topping
1. Preheat oven to 375. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.
2. In medium bowl, combine grated zucchini, eggs, vanilla, and oil. Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this—it will lead to dense muffins!
3. Fill lined muffin tins about 3/4 of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.

Bisquick Muffins

2 C Bisquick
2 T sugar
1 C milk
1 egg

Add sugar to Bisquick. Stir in milk and well beaten egg. Mix well and fill well greased muffin pans 2/3 full. Bake in a moderately hot oven (400 F.) for 20 minutes.Amount: 12 fluffy, high muffins

I add in diced apple to make apple muffins - 1-2 apples (3/4 - 1 C approx)