|
Ingredients: 2 cups white corn meal 1 teaspoon salt 2 cups boiling water 2 cups skim milk 4 egg whites or egg substitute equivalent to 2 eggs 4 teaspoons baking powder 1 tablespoon melted butter Directions: Sift the corn meal and the salt together, pour boiling water over, stirring rapidly. Add milk quickly to prevent lumping. Add egg whites or substitute and beat well. Stir in baking powder and shortening. Fill wee greased or paper-lined muffin pans 2/3rd’s full and bake in a 425-degree oven. Remove from oven, split immediately and insert a generous piece of butter. Recipe makes 14 to 16 muffins. |