Lowney’s – Corn Muffins

Ingredients

• 1 cup corn meal (approx. 120g)
• 1 cup flour (approx. 120g)
• ¼ cup sugar (approx. 50g)
• 1 cup milk (240ml)
• ¼ cup butter (57g)
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs

Method

1. Cream butter; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites.
2. Bake in buttered muffin tins twenty-five minutes in hot oven.
3. A very good muffin may be made by using only two tablespoons butter and one egg.

Title

Lowney’s Cook Book

Author

Maria Willet Howard