Weekend Food Prep–Sweet Cornmeal Muffins

I like these with chili. If you’re not an American, you may not realize that a cornbread recipe stakes a claim for who you are and where you come from almost as much as a BBQ recipe does. My cornbread is sweet and made without grease, in the “Northern” style, and with some whole wheat flour, in the food nerd, recreational bodybuilder style.

Sweet Cornmeal Muffins

one. Preheat oven to 425oF. Prepare 12 muffin cups with wrappers or by lightly greasing them.

two. Whisk together in a bowl:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt

three. In a large glass liquid measuring cup, whisk together:
1 cup milk
1/4 cup oil
1 egg, beaten

four. Pour the liquid ingredients into the dry ingredients and stir together just until incorporated.

five. Distribute evenly in the muffin cups, about 3 Tbs. in each.

six. Bake until cooked through, golden on the bottom, and a wooden toothpick comes out clean when poked into the middle, 12-15 minutes.

seven. Remove from muffin pan and serve warm. If you’re prepping these forever, you can freeze them once fully cooled. Store them in a resealable container.

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