Perfect Corn Muffins Ingredients: 1/3 cup vegetable shortening or lard 1/3 cup sugar 1 1/4 cup nonfat condensed milk 1 egg 1 cup flour 1/4 cup yellow corn meal (the finest milling grade) 3/4 cup yellow corn flour (milling grade #400, just slightly grainy) 3 teaspoons baking powder 1/2 teaspoon salt Instructions: Cream shortening with sugar, then add the egg and beat. Incorporate the condensed milk - the mixture will be lumpy. Blend in and then mix flour, corn meal and flour, salt and baking powder. Fill greased muffin cups. Bake at 400 F for 20 minutes. What makes these muffins perfect is the rich but subtle taste of the condensed milk, with a hint of the grainy texture of corn muffins, moist and tender inside, and crunchy on the outside. Freezes very well. BACK