Corn Oil Tea Muffins

In the comments for the Minute Magic Tea Biscuits recipe, Shirley asked if I had the Tea Muffins recipe, from the same St. Lawrence Corn Oil cookbook.

Good new, Shirley — I found the recipe, and here it is. There is also a variation for Apple Muffins, and it sounds good too.

Tea Muffins

  • 1-3/4 cups sifted all-purpose flour
  • 1/4 sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup corn oil

Directions

  1. Preheat oven to 400°F.
  2. Sift together the flour, sugar, salt and baking powder.
  3. Combine egg, milk and corn oil, and add all at once, stirring just until dry ingredients are moistened.
  4. Fill oiled muffin tins or oiled paper cup-cake cups in muffin tins 2/3 full.
  5. Bake at 400°F for 20 minutes.

Makes 12 muffins.

Apple Muffins:

Add 2 medium apples, peeled and finely chopped, to the dry ingredients, just before adding the liquid. Bake muffins at 400°F for 25 minutes. Serve warm.

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