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