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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking
powder and salt. Make a well in the center of the dry ingredients. Stir
together beaten egg yolk, milk and cooking oil. Add all at once to the
dry ingredients, stirring just till moistened. Line two 6-ounce custard
cups with paper baking cups. Fill cups 2/3rds full. Sprinkle a little
additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power
about 45 seconds or till done, rearranging once. (When done, the surface
may appear moist but a wooden pick inserted near the center should come
out clean.)
Ingredients:
3 Tablespoon(s) unbleached flour 1 ea large beaten egg yolk
3 Tablespoon(s) yellow cornmeal 2 tb milk
1 Tablespoon(s) sugar 2 ts cooking oil
3/4 Teaspoon(s) baking powder 1 x yellow corn meal
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