I've used this recipe exclusively since I got it from my granddaughter, Olivia. She has a little cookbook called "The Hey Girls Muffin Makers" and the recipe comes from that cookbook.
Here's the recipe:
1 1/4 Cup flour (I used whole wheat pastry flour)
3/4 Cup corn meal
1/3 Cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 Cup buttermilk (I use 4 Tbl. dry buttermilk powder and 1 Cup water)
1/3 Cup oil (I used light olive oil)
1 large egg beaten
Pre-heat the oven to 400 degrees. Line a 12 cup paper lined muffin tin.
Combine dry ingredients. Here is where I use the dry buttermilk powder. Four tablespoons to one cup of water = one cup of buttermilk. This stuff is handy because it's hard for me to have buttermilk on hand.
In another bowl or a large measuring cup, wisk together the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until almost smooth.
Spoon into paper lined muffin pan -- about 1/4 Cup of batter per muffin. Bake until the muffins are puffed and golden and a toothpick comes out clean.
The temperatures on ovens vary greatly. The recipe calls for baking 17 - 19 minutes, but mine only took about 15 minutes, so watch carefully.
I usually have a little bit of batter left over from this recipe, but not nearly enough to warrant a second batch of muffins.
Enjoy with a smear of honey butter. Simply mix equal parts of honey and softened butter (yes, butter). We are lucky to get our honey from a local bee keeper -- he's also a co-worker of my hubby, so it's a win win.
Enjoy friends!
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