| | Directions | | Line muffin cups with two paper liners each. In medium bowl mix all ingredients just until particles are moistened. Fill cups half full. Place on turntable. Microwave at High (100%) until top springs back when lightly touched. If not using turntable, rotate once. Remove from cups to wire rack. Moist spots will dry during cooking. Repeat with any remaining muffins. Wrap, label and freeze no longer than one month. To serve, unwrap desired number of muffins. Microwave at high (100%) 15 to 30 seconds per muffin, or warm to the touch. Let stand 3 minutes. Makes 6 to 8 muffins. |
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| Ingredients | | - |  | 1/4 cup vegetable oil |
| - | | 1/2 cup all-purpose flour |
| - | | 1/2 cup Yellow Cornmeal |
| - | | 1 tablespoon sugar |
| - | | 2 tablespoons baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 1 egg |
| - | | 1/3 cup milk |
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