Corn Muffins

from The Complete Guide to Country Cooking

2 cups flour
2 cups cornmeal
1 cup instant nonfat dry milk powder
1/4 cup sugar
2 TBS baking powder
1 tsp salt
1/2 tsp. baking soda
2-2/3 cups water
1/2 cup butter or margarine, melted
2 eggs, beaten
1 TBS lemon juice


1.  In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda.

2.  Add water, butter, eggs and lemon juice; stir just until dry ingredients are moistened.

3.  Fill greased or paper lined muffin cups two-third full.  Bake at 425℉ for 13-15 minutes or until golden.  Cool for 5 minutes before removing from pan.

Yield 2 to 2 -1/2 dozen