- PREHEAT oven to 375F and spray a 12-cup muffin pan with oil.
- WHISK flour, cornmeal, baking powder and salt in a large bowl. Using a hand mixer, beat eggs, milk, sugar and butter in a medium bowl until smooth. Stir into flour mixture until just combined (it’s okay to see lumps).
- DIVIDE among prepared cups and bake until a tester inserted into centre of muffin comes out clean, 18 to 20 min. Cool in pan for 10 min. Remove from pan and serve warm.
Protein 6 g
Carbohydrates 39 g
Fat 10 g
Fibre 1 g
Sodium 393 mg
Good source of vitamin B12
Chatelaine Quickies: Cheddar and onion buttermilk biscuits