Wednesday, February 1, 2006

Stone Ground Corn Muffins

These are made with stone ground cornmeal (mine comes from a local mill but Bob's Red Mill products has a good one).  They are moist and tender inside but hat that heartier texture from the stone ground cornmeal.  There's also  a decided little crunch to the outside, like eating those wonderful end pieces of corn bread.

Metric ingredients provided for the HOTR Canadian readership. Note: the conversion came from "the Metric Kitchen" so if a chicken explodes I won't be held responsible. :-)

1 cup yellow cornmeal Plus 2 Tablespoons (175 grams)
1 cup all-purpose flour Plus 2 Tablespoons (140 grams)
1 tablespoon baking powder (15 mL)
1/3 cup granulated sugar (65 grams)
1 teaspoon salt (7 grams)
1 cup milk plus 2 Tablespoons (270 mL)
2 large eggs (make sure you use ones from Metric chickens)
1/2 stick butter, melted (60 grams)
3 Tablespoons honey (65 mL)
1/4 teaspoon Mexican vanilla

Heat oven to 400 degrees (about 200 C). Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In a small bowl, whisk together the whole milk and eggs. In a small glass bowl in the microwave, melt butter and then add the honey to that. Add the wet to the dry ingredients and stir until just mixed.

Bake in a greased 12 muffin tin, or use the little paper muffin liners. Bake for 14-15 minutes, just until golden.

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I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly and kid safe. Posts that are only a link or include an ad for an unknown business automatically to to SPAM..