American Muffins

Make the soft spongey muffins.


  • 275 g plain flour
  • 2 tblsp baking powder
  • a pinch of salt
  • 75 g caster sugar
  • 175 g cornmeal
  • 2 eggs
  • 100 ml corn oil
  • 350 ml milk


  1. You'll need 6cm/2.5inch muffin tins or deep bun tins, lightly oiled.
  2. Preheat the oven to 200°C (400°F, Gas 6).
  3. Sift the flour, baking powder, salt and sugar into a large bowl, add the cornmeal and mix well until blended.
  4. Whisk together the eggs, corn oil and milk, make a well in the centre of the dry ingredients and pour in the milk mixture.
  5. Quickly mix together to form a dough of soft dropping consistency.
  6. Be careful not to overmix the dough or the muffins will be tough.
  7. Spoon the mixture into the prepared tins, filling them no more than two-thirds full.
  8. If necessary, bake in batches.
  9. Bake for 20-25 minutes until well risen, golden brown and springy to the touch.
  10. Remove from tins and leave on a wire rack to cool.
  11. Serve with jam.


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