|
|
Corn-Meal
Muffins
Corn-meal muffins are much
healthier than
plain
white-flour muffins. Corn meal gives to muffins an attractive flavour
and appearance and increases their food value slightly.
Ingredients:
1/2 cup corn meal
1 cup flour
3 easpoons baking powder
2 tablespoons sugar
1/3 teaspoon salt
3/4 cup milk
1 egg
2 tablespoons melted butter
Preparation:
- Slightly grease
nonstick muffin pan (or
place paper muffin cups in muffin tin) and set aside.
- Preheat owen to hot
(400º F or about 205º C).
- Sift the flour, baking powder,
and salt. Mix in the corn meal and sugar.
- Add
to these dry mixture the milk and the well-beaten egg, and stir in the
melted butter.
- Fill prepared muffin pans
two-thirds full, and bake in a hot oven
for about 20 minutes.
Makes 6 large muffins.
|
|
Did You Know?
|
Muffins made from
cornmeal are popular in the United States. Though corn muffins can
simply be muffin shaped cornbread, corn muffins tend to be sweeter.
Similar to the pan variety, corn muffins can be eaten with butter or as
a side dish with stews or chili.
The corn muffin is the official state muffin of Massachusetts.
The blueberry muffin is the official state muffin of Minnesota.
|
|
 |
|
