Thursday, November 27, 2008

Corn Muffins

Cooking spray (or parchment for pan liners)
3 T butter
1 c. plain yoghurt
1 large egg
1 cup cornmeal (i use a mix of course ground and regular ground for a grittier effect)
1/4 c. brown sugar
1T white sugar (i forgot to add this--and sprinkled just a pinch on the top of each muffin and it was sweet enough--you can probably just leave it out.)
1 c. unbleached white flour (i use whole wheat)
2 tsp baking pwdr
1/2 tsp baking soda
1/2 tsp salt

topping: butter, jam, or real maple syrup

Preheat oven 375. spray a 6 muffin capacity muffin tin with the cooking spray.

Measure out yoghurt in a small bowl. Beat egg and add to yoghurt. Add melted butter to this. Whisk until all ingredients are blended.

In another bowl, combine cornmeal, brown sugar (and white sugar), flour, baking pwdr and soda, and salt. Combine well. Make a dent in the flour mixture with a wooden spoon. Add yoghurt mix to the flour mix and stir with wooden spoon until everything is wet and well blended. Use spoon to transfer batter to muffin cups.

Cook for 20 minutes. Cool for 15 minutes. Extra muffins freeze well. Also great to reheat in the toaster.

(recipe found in one of Molly Katzen's cooking with children books)

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