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Cornmeal Muffins

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Ingredients

125 g (1 cup) All-purpose flour
1 ½ tsp Baking powder Get the one with cream of tartar for better chemical reaction
1 tsp Baking Soda
115 g (1/2 cup) Butter Light unsalted butter works in this recipe perfectly
250 g (1 2/3 cups) Cornmeal Grab the yellow unenriched variety
2 (medium) Eggs Free range eggs will provide more color to your muffins
250 g (1 cup) Goat Milk
1 ¼ tsp Kosher Salt
230 g (1 cup) Sour cream Use the lighter one, as goat milk is already rich with fat
65 g (1/3 cup) Sugar

Nutritional information

113 g
Serving Size

Amount Per Serving

278
Calories

Calories from Fat 101

11 g
Total Fat

Saturated Fat 6 g, Trans Fat 0 g

60 mg
Cholesterol
514 mg
Sodium
171 mg
Potassium
38 g
Total Carbohydrates

Sugars 7 g

1 g
Dietary Fiber
6 g
Protein

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Cornmeal Muffins

Cuisine:
Enjoy the fabulous texture of savory muffins that will go well with meat dishes or individually.
  • 40 min
  • Serves 10
  • Easy

Ingredients

Directions

There is no challenge in making cornmeal muffins, you may find even premixes for them, but you may try something new for your cooking methods. Cooking a kind of polenta and adding it directly to the batter really improves the final product.

Steps

1
Done

Measure all dry and wet ingredients beforehand to make the whole baking process effortless. Carefully wash your free range eggs. Then turn on the oven at 200°C to preheat it, as this batter doesn’t require too much time to get mixed.

2
Done

Separate ½ cup (60 g) of cornmeal. Mix the rest of cornmeal and all-purpose flour in a bowl.

3
Done

Combine this flour mix with baking powder and soda, sprinkle the measured amount of kosher salt.

4
Done

In a saucepan, stir the reserved amount of cornmeal into your milk. Cook until the mixture thickens, it takes approximately five minutes. Low heat is obvious, otherwise this polenta will get burned.

5
Done

Break the eggs into a larger bowl, whisk together with sugar.

6
Done

Stir the cooked cornmeal mass into your whisked eggs.

7
Done

Add all sour cream into the same bowl.

8
Done

Microwave the butter and then pour it into the batter.

9
Done

Gradually stir your flour mix into the batter.

10
Done

The resulting batter should be thick but smooth.

11
Done

Oil the muffin silicone mold and then divide your batter into individual muffins. Bake for thirty minutes.

12
Done

Let you cornmeal muffins completely cool down before taking them out of the mold.

13
Done

Once the muffins are cooled and removed from the mold, you may serve them together with baked duck breast or a bit of Bleu d'Auvergne. The taste of such muffins is quite universal, so you may use them as your base for sandwiches as well.

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