Maple Corn Muffins
- 1 1/3 cups Sifted flour
- 2/3 cup Cornmeal
- 3 tsp Baking powder
- 1/2 tsp Salt
- 2 Eggs, well beaten
- 2/3 cup Milk
- 1/3 cup Fuller’s Sugarhouse Pure Maple Syrup
- 1/2 cup Melted shortening
- Sift dry ingredients together.
- Beat eggs in owl, add milk, maple syrup and melted shortening.
- Blend dry ingredients in quickly to just moisten flour.
- Pour into greased muffin tins and bake at 350 degrees F for about 20 minutes.