Ingredients
- 1 1/4 cup flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil (I used Canola oil)
- 1 egg beaten
- 2 tsp baking powder
- 1/2 tsp salt (if needed)
- 1 Tbsp dried rosemary (Affiliate Link)
Instructions
- Preheat 400 degrees. Then, mix in the first wet ingredients and then dry ingredients. Then, add rosemary and mix. Do not over mix.
- Then, instead of using cupcake liners, I created my own with parchment paper (Affiliate Link) cut into squares. And pressed down with a glass.
- Then, remove the glass one at a time, use a large ice cream scooper and place one scoop of the batter into each cupcake opening. Bake for 15-20 minutes or until golden brown.
Nutrition
- Serving Size: 1
- Calories: 213.21 kcal
- Sugar: 7.19 g
- Sodium: 175.57 mg
- Fat: 8.01 g
- Saturated Fat: 1.14 g
- Trans Fat: 0.05 g
- Carbohydrates: 31.01 g
- Fiber: 1.14 g
- Protein: 4.2 g
- Cholesterol: 20.48 mg