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CORN
MUFFINS
1 c. sifted wholewheat flour
1 c. stoneground corn meal
4 t. baking powder
1/4 c. sugar
1 egg, beaten
1/4 c. melted shortening
1 c. milk
1. Preheat oven 400°.
2. Sift dry ingredients together, except for corn meal. Add it next.
3. Mix egg, shortening and milk in. Combine just enough to dampen flour.
4. Fill muffin cups 2/3 full. Bake at 400° for 25 minutes.
12 muffins
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