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Moist, sweet, golden muffins. Great served with fried chicken or spicy summer salads. Nice for breakfast, or as a light dessert. Perfect served warm out of the oven, delicious alone or spread with butter or honey.

  • 1 1/2 Cups all purpose flour
  • 3/4 Cup yellow cornmeal
  • 2/3 Cup granulated white sugar
  • 5 tsp. baking powder
  • 1 tsp. salt
  • 1/2 Cup butter (1 stick)
  • 1 extra large egg
  • 1 Cup milk

Preheat oven to 400°. Spray 2 muffin tins with vegetable oil spray. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate bowl or small saucepan, melt the butter. Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and PURE VANILLA EXTRACT to the butter. Make a well in the center of the dry ingredients and pour in the mixed liquid, stirring lightly until just blended. Don't over mix, or the muffins won't be as tender. Spoon the batter into the muffin tins. Bake at 400° for 15-18 minutes, until the muffins have risen, are golden brown and springy to the touch. Pop out of the tins, and let cool a bit before serving.

Yield: 18 or so muffins
Preparation time: 10 minutes
Baking time: 15-18 minutes

Single Strength Vanilla 4 oz. Bottle

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