Cornbread Muffins
Moist and flavorful cornbread muffins made with expired cornmeal, ensuring food safety and reducing food waste.
10
Prep Time (min)
15
Cook Time (min)
25
Total Time (min)
12
Servings
Ingredients
- 1 cup expired cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Preheat the oven to 400°F (200°C). Grease or line a muffin tin with paper liners.
2
In a large bowl, whisk together the expired cornmeal, all-purpose flour, sugar, baking powder, and salt.
3
In a separate bowl, whisk together the milk, vegetable oil, and egg.
4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
5
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
6
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
7
Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm.