These cornbread muffins make a good breakfast snack or addition to a meal as they contain little sugar. They are really easy to prepare and best enjoyed fresh out of the oven with a dab of unsalted butter.
Corn Muffins
1 1/4 cups of unbleached white flour
1 cup of cornmeal
1/4 cup sugar
4 teaspoons of baking powder
1/2 teaspoon of salt
1 large egg
1/4 cup of sesame oil
1 cup of milk or plain yogurt
1. Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Stir together and make a well in the center.
2. Beat the egg in a small bowl until frothy. Mix in the oil and milk or yogurt. Pour into well and stir just enough to moisten. The batter should be lumpy.
3. Fill 12 greased muffin cups. Bake in a 400 degree oven for 20 to 25 minutes, depending on how energy efficient your oven is. Leave the muffins in the pan for 5 minutes, then remove and cool on a wire rack. Good warm or cool, depending on your personal preference.
These cornbread muffins make a good breakfast snack or addition to a meal as they contain little sugar. They are really easy to prepare and best enjoyed fresh out of the oven with a dab of unsalted butter. 
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