* 1 cup cornmeal
* 1/2 cup flour (I use better-for-bread flour)
* 1/4 cup sugar
* 1 teaspoon salt
* 2 teaspoons baking powder
* 1 cup milk (skim)
* 2 tablespoons vegetable shortening, melted (I used olive oil)
|If tins are filled less, recipe will yield 12 muffins|
Sift and mix the dry ingredients. Add the milk and shortening. After mixing the wet into the dry ingredients add any extras. (I added 2 ears of grilled corn I had left over from the weekend; Krista added sausage--many possibilities).
Pour into greased muffin tins and bake at 350F for 30 minutes.
(I got 11 muffins which works out to 3 pts./muffin--if I had gotten 12 muffins, each muffin would be 2 pts.!!!!) MAKE 12 MUFFINS!!!
Honestly, I could eat the whole tin of these. Delicious. I love the fresh corn addition, and this is my first time using cornmeal--I love how it is still sort of crunchy even after cooked. (At least I hope that is the way it is supposed to be, otherwise I might sound like a total dolt!)
I had one with a Light & Fit yogurt, and it was satisfying and YUMMY!!!
Thanks again Krista!