- 2 C white corn meal
- 1 tsp salt
- 2 C boiling water
- 2 C skim milk (reconstituted is
fine)
- 4 egg whites or 2 eggs
- 4 tsp baking powder
- 1 T margarine, melted
Preheat the oven to 425 degrees.
Spray a muffin tin well with a non stick
cooking spray.
Place the corn meal and salt in the large
mixing bowl and blend together.
Pour the boiling water over the cornmeal and
quickly stir until the corn meal is
moistened well.
Add the milk and again stir quickly or the
corn meal will ball up.
With an electric mixer on low speed, beat in
the egg whites until mixed in well.
Add the baking powder and continue to beat
for 1 minute.
Add the melted margarine and mix with a
rubber spatula until incorporated into the
mix well.
Pour each muffin cup 3/4 full of the batter.
Bake 20 minutes or until golden brown and a
toothpick inserted in the center comes out
clean.
These muffins set off a great pork roast or
pork chop meal. And they turn a soup or stew
into a filling meal. We also love them with
any type of chili. Spread a little margarine
on the top of each muffin before serving.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
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