1 3/4 cup corn meal
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. shortening
2 eggs
1 cup skim milk
1 tbsp. vinegar
2 tbsp. honey
1/2 cup corn
1 tbsp. fresh chopped cilantro
diced sundried tomatoes (as desired)
Preheat oven to 450 degrees.
Combine in a large bowl corn meal, baking powder, baking soda, and shortening.
In a seperate bowl, whisk eggs and add milk, vinegar, and honey.
Combine corn meal mixture and wet mixture. Mix well. Add corn, cilantro, and sundried tomatoes.
Spoon into greased muffin tins. For mini muffins, bake 6-8 minutes; for regular sized muffins, 10-15 minutes, until golden brown. Cool and serve.
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