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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 18 |
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Directions: In a mixing bowl, whisk together the oil, eggs, and sugar; whisk in the
milk. In another bowl, stir together flour, cornmeal, baking powder, baking
soda, and salt. Stir flour mixture into milk mixture until almost blended.
Stir in raisins and cheese, just to distribute them and finish mixing the
batter.
Fill paper-lined custard cups or microwave cupcaker about 2/3 full.
Arrange in a circle around the inside of the microwave. Microwave on 70%
power for 2 minutes; rotate a quarter turn and microwave at 70% power for
2-3 more minutes. Muffins are baked when tops and edges are moist, but dry
beneath when touched with fingertips. Tops will dry within seconds.
Ingredients:
1/3 Cup(s) Vegetable Oil
2 Eggs
3 Tablespoon(s) Sugar
1 Cup(s) Milk
1 1/2 Cup(s) Flour
1/2 Cup(s) Cornmeal
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking Soda
1/2 Teaspoon(s) Salt
3/4 Cup(s) Raisins
6 Ounce(s) Sharp Cheddar, shredded |
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