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Title: Coffee Shop Corn Muffins
Yield: 12 Servings

Ingredients

  1 1/4 c  cornmeal
      1 c  all purpose flour
    1/3 c  packed brown sugar
    1/3 c  sugar
      1 ts baking soda
    1/2 ts salt
      1    egg
      1 c  buttermilk
    3/4 c  vegetable oil

Instructions

In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In anothr
bowl, beat egg, buttermilk and oil; stir into dry ingredients just until
moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake
at 425 for 12-15 minutes or until muffins test done. Cool in pan for 10
minutes before removing to a wire rack. Yield 1 dozen.

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Per serving: 231 Calories (kcal); 14g Total Fat; (55% calories from fat);
2g
Protein; 24g Carbohydrate; 16mg Cholesterol; 223mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3
Fat;
1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: Quick Cooking--Collectors Edition

Preparation Time: 0:00

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