Perfect Corn Muffins
1/3 cup vegetable shortening or lard
1/3 cup sugar
1 1/4 cup nonfat condensed milk
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
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.