250 ml / 1 cup white unbleached flour
250 ml / 1 cup cornmeal
15 ml / 1 tbsp. baking powder
80 ml / 1/3 cup white sugar
Mix dry ingredients together. Grease a 12-cup muffin tin.
In a 2-cup / 500 ml measuring cup, measure
250 ml / 1 cup 1% lowfat milk
1 large egg
15 ml / 1 tbsp. canola oil
Beat together with a fork, then add all at once to cornmeal mixture, stirring just until blended (batter will be a bit lumpy).
Divide among baking cups. Bake 15 – 20 minutes until golden. Let stand in pans for 4 minutes, then remove from pan. Serve warm!