Esta es una exhibición prevé de cómo se va ver la receta de 'Simply Corn Muffins' imprimido.

Receta Simply Corn Muffins
by Misty Bown

Simply Corn Muffins

From The Cornbread Gospels
Page 119


Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 19 muffins

Ingredientes

  • Vegetable oil cooking spray
  • 1 cup unbleached white flour
  • 1 cup stone ground yellow cornmeal
  • 1/2 tsp salt
  • 1 TBSP baking powder
  • 1 1/4 cup buttermilk
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/4 to 1/3 cup sugar, preferably unrefined I used 1/4 because I was worried that it would be too sweet if I used more. Nope, 1/3 would have been just fine.
  • 1/3 cup melted butter or mild vegetable oil I used butter

Direcciones

  1. Preheat oven to 400 degrees. Spray a 12 cup muffin tin with oil or line with muffin papers. I ended up getting 19 muffins out of this recipe.
  2. Combine the flour, cornmeal, salt, and baking powder in a large bowl, stirring well. Set aside.
  3. Whisk together the buttermilk and baking soda in a medium bowl until the baking soda is dissolved. Whisk in the eggs, sugar, and melted butter or oil. The batter was quite "poofy". I think it was from the baking soda. It reminded me of when I've made the Jiffy boxed cornbread muffins and I let the batter sit for awhile and it has risen.
  4. Stir the combined wet ingredients into the dry until the mixture is just barely combined. Spoon into prepared muffin tin.
  5. Bake until golden brown, 15-20 minutes. Serve warm. Mine only took 12 minutes.
  6. My kids love cornbread and this was no exception. I didn't have regular honey and none of them wanted the creamed honey so they were a little bland with just butter on them. But, they were still really good.