It is really rainy and dreary outside right now, and that combined with a few extra minutes compelled me to bake something. I almost never have time to bake anything during the week, but these seriously took less than ten minutes to mix and get in the oven. Start to finish, they were done in half and hour.
I used this recipe from Allrecipes.com. I just added a teaspoon of vanilla, and because I can never resist adding a little something, I put half a spoonful of raspberry jam in each of these. You could probably pipe the jam in after these were baked, but I filled them halfway, added the jam and then the rest of the batter. So good.
Corn Muffins from Allrecipes.com
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.