Prep time: 5 minutes
Cook time: 12-17 minutes
Servings: 15 muffins
Ingredients:
1 cup cornmeal
1 cup all purpose flour
1/3 cup sugar
3 tsp baking powder
1 tsp salt
3 medium eggs (or 2 large)
1/4 cup canola oil
1 cup milk
Variation 1:
2 tsp Herbes de Provence with Lavender
Variation 2:
2 tsp crushed fennel seed
6 oz frozen corn
1 red pepper, finely chopped
Directions:
1. Mix cornmeal, flour, salt, sugar and baking powder in large bowl.
2. Mix in eggs, milk and oil.
3. Add herbs of your choice and mix well.
4. Mix in frozen corn and chopped red pepper, if preparing fennel muffins with corn.
5. Fill 12 – 15 lined muffin cups. Fill slightly more than halfway for lavender herbed muffins, or 3/4 full for the fennel herbed muffins with corn and red peppers.
6. Bake for 15 minutes at 400 degrees.
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