CLIFTON’S CORN MUFFINS RECIPE
Ingredients:
1 cup flour
1 cup yellow cornmeal
3/4 cup sugar
1/3 cup nonfat dry milk powder
3 tsp. baking powder
1 tsp salt
2/3 cup shortening
2 eggs, beaten
1 cup water
Directions: Combine flour, cornmeal, sugar, milk powder, salt and shortening. Blend with a pastry blender. After shortening is blended with dry ingredients, stir in eggs and water until blended.
Do not overmix.
Spoon batter into paper-lined muffin tins, approximately 2/3 full.
Bake at 450 degrees for 20 minutes OR until slightly browned on top. Turn out on wire racks to cool.
Quantity: 2 doz.
Source: Los Angeles Times, May 10, 1973.
