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Colonnade Corn Muffins
1 1/2 cups white cornmeal
1/2 cup all-purpose flour
4 teaspoons granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable, soy or canola oil
1/2 cup buttermilk
- Preheat oven to 450 degrees. Grease or line 12 muffin cups and set aside.
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
Add the water, oil, buttermilk and eggs. Beat vigorously for 45 seconds,
or until all ingredients are thoroughly combined.
- Pour into greased muffin
cups and bake for 15 to 20 minutes or until golden.