Corn and Molasses Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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The first time I tried a muffin recipe by Mollie Katzen, I thought something was wrong. Then I realized that the problem was the muffins weren't so sweet they made your teeth ache. I have come to absolutely adore these muffins. Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon baking soda |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 cup yellow cornmeal |
1 1/2 cups milk |
1 egg |
5 tablespoons melted butter (can sub canola oil) |
4 tablespoons dark molasses |
3 tablespoons sugar |
1 dash cinnamon |
Directions:
1. Preheat oven to 375.
2. Lightly grease 12 muffin cups.
3. Sift together, flour, baking soda, baking powder, and salt in a medium bowl.
4. Stir in cornmeal and make well in the center.
5. In a seperate bowl, beat together the remaining ingredients.
6. Pour this mixture into the dry ingredients and stir just enough to combine throughly.
7. Fill the muffin cups up to the edge of the pan.
8. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the muffins from the pan right away.
10. Cool on a rack for atleat 10 minutes before eating.
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