Corn and Molasses Muffins |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These are sweet cornmeal muffins (not too sweet), with a cake-like texture. They'd be good with some currants or raisins added, too, I'd bet. I like them unadulterated and unadorned, though...I don't even think they need butter. I got this from Enchanted Broccoli Forest, by the way. Ingredients:
1 1/2 cups unbleached white flour |
1/2 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt, scant |
1 cup yellow cornmeal |
1 1/2 cups milk (i use skim) |
1 egg |
5 tablespoons melted butter |
4 tablespoons molasses |
3 tablespoons sugar |
1 dash cinnamon (optional) |
Directions:
1. Preheat the oven 375°F Lightly grease 12 muffin cups.
2. Whisk together the dry ingredients in a medium sized bowl. Make a well in the center.
3. In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly.
4. Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.
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