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• 1 cup all-purpose flour
• 3-1/2 teaspoons baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup yellow cornmeal
• 1 large egg
• 1 cup milk
• 1/4 cup vegetable oil

Preheat oven to 425°F.

Sift flour, baking powder, sugar and salt into a medium-sized bowl. Add the cornmeal and stir to mix well.

In a small bowl, lightly beat the egg. Add the milk and oil, and pour all at once into the dry ingredients. Stir mixture just until dry ingredients are moistened. Batter will be a little lumpy.

Drop batter from a tablespoon into prepared muffin cups (grease or spray with vegetable cooking spray), filling each cup 1/2 to 2/3 full. Bake 18 to 20 minutes, or until golden brown. Remove and serve hot with butter. Makes a dozen muffins.

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