Cornbread muffins

1  cup		of low fat buttermilk
1		egg
2-1/2  tablespoons		of canola oil
1  cup		Martha White Self Rising Cornmeal

Tip: For nutritional information on all the ingredients in Cornbread muffins just click on each ingredient name. Then adjust the serving size for any Cornbread muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 450
divide oil equally into each tin, make sure not to make it too deep and place in oven for about 5 minutes to heat the oil.
meantime:
in a medium bowl, mix cornmeal and egg until course then add buttermilk and stir until smooth. You want to make it the consistency of cream of wheat or grits, very smooth. You may need to add a little more milk at a time to get desired consistency. Divide mixture into tins and bake for about 25 minutes or until nice and brown on top.