Prep 8 mins
Cook 25 mins
Fluffy, light, just sweet enough.
- 1 cup flour
- 1 cup cornmeal
- 1⁄4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄4 cups milk
- 2 eggs
- 1⁄4 cup vegetable oil
- In bowl, combine first 5 ingredients.
- Add milk, eggs, and oil.
- Beat for 1 minute.
- Pour into greased (or paper lined) muffin tins.
- Bake at 400* for 20-25 minutes.
I thought these were great! I can't get Jiffy mix here in Germany and we love it. So this was a nice "substitute". Not quite as sweet as Jiffy, but very yummy & moist. Thanks!
These are good muffins! I loved that they didn't crumble to pieces when you cut them in half, which we like to do and then butter them. They're a little dry, I may add more milk or maybe some melted butter next time. They were done at about 15 minutes in my oven and I got 12 muffins out of this recipe, rather than 6-8. Thanks Nezz, good recipe!
These muffins are OK in my opinion, but they were not what I was looking for. I thought the flavor just wasn't there, so to me, they were bland and not very exciting to eat. I think there needs to be more corn flavor, and I also think I like muffins made with at least some buttermilk over those made with all milk. Again, nothing wrong with the recipe over all, just not what I was after.