Breakfast Corn Muffins


2/3 cup hand ground corn flour
1 1/4 cups all purpose wheat flour
1.5 tsp baking powder
.5 tsp baking soda
.5 tsp salt
1/3 cup brown sugar

1/4 pound melted butter
2 farm fresh eggs lightly beaten
1 1/2 cups milk
1/4 tsp vanilla


Preheat oven to 350 degrees. Combine dry ingredients in a bowl and mix.  In a separate bowl, lightly beat the eggs. Add milk, vanilla, and melted butter and blend together.  Now add the liquid blend to the dry ingredients and mix into a batter.

Lightly grease a muffin pan.  Pour 2/3 full portions into each muffin mold.  If a cornbread is desired, simply pour into a greased 8x8 baking pan.

Bake for 30 minutes or until slightly golden on top.  Remove from the oven an let it rest for 5-10 minute before lifting from the pan and placing on a cooling rack.


Seal of Approval