Al's New York Corn Muffins Recipe - Cooking Index
Al's New York Corn Muffins Recipe - Cooking Index
| 2 cups | Cornmeal | |
| 1 cup | Flour | |
| 1 cup | Sugar | |
| 1 tablespoon | Baking powder | |
| Salt - to taste | ||
| 1 cup | Shortening - plus more | |
| 1 | Egg | |
| 1 1/4 cups | Milk | |
| 1 teaspoon | Vanilla extract |
Combine corn meal, flour, sugar, baking powder and dash salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Beat egg in small bowl. Stir in milk and vanilla. Add to corn meal mixture, stirring just enough to moisten. Do not over-beat.
Fill each of 12 muffin cups 2/3 full. Bake muffins at 350 degrees until golden, 20 to 25 minutes. Let cool thoroughly in muffin cups before loosening from pan or they will fall apart. Carefully remove from pan.
This recipe yields 12 muffins.
Each muffin: 354 calories; 150 mg sodium; 20 mg cholesterol; 18 grams fat; 43 grams carbohydrates; 4 grams protein; 0.17 gram fiber.
Source:
The Los Angeles Times, 05-03-2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.