Quick Corn Muffins (small batch)

These muffins use scratch ingredients instead of a typical 8.5 oz box of corn muffin mix, which contains lard. By making your own, you can eliminate the lard and control your sugar. The original recipes called for 3 Tablespoons of sugar, which is a bit much for just 6 muffins. While the muffins bake, you can make a batch of black bean soup on the stovetop, such as Bart’s Black Bean Soup for Two (link). The muffins and soup make a nice dinner on a cool Autumn evening.

2/3 cup buttermilk baking mix (or 2/3 cup all-purpose flour plus 1 Tbsp baking powder and 1/4 tsp salt)
1/2 cup yellow cornmeal
2 Tablespoons granulated sugar
1 egg
1/3 cup milk or buttermilk
2 Tbsp olive oil

Combine baking mix, cornmeal, and sugar. Add egg, milk, and olive oil. Stir; batter will be slightly lumpy. Fill standard muffin cups 1/2 full. Bake 15-20 minutes at 400F. Makes 6 corn muffins.

Deluxe Muffins: Add 1/3 cup shredded cheese and 1 cup creamed corn to the mix. Makes about 12 muffins.

Source: Adapted from recipes on Cook’s Illustrated Bulletin Board (link), The Secret Recipe Blog (link), and Sandra Lee (link).