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

278

Calories

11 g

Total Fat

60 mg

Cholesterol

514 mg

Sodium

171 mg

Potassium

38 g

Total Carbohydrates

1 g

Dietary Fiber

6 g

Protein

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Cornmeal Muffins

Name: Cornmeal Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 Servings
Ingredients: All-purpose flour: 125 g (1 cup); Baking powder: 1 ½ tsp; Baking Soda: 1 tsp; Butter: 115 g (1/2 cup); Cornmeal: 250 g (1 2/3 cups); Eggs: 2 (medium); Goat Milk: 250 g (1 cup); Kosher Salt: 1 ¼ tsp; Sour cream: 230 g (1 cup); Sugar: 65 g (1/3 cup)

Cuisine:

American

Enjoy the fabulous texture of savory muffins that will go well with meat dishes or individually.

40 min
Serves 10
Easy

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

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.