Tuesday, December 27, 2011
Here's the recipe for Suzy's Cornbread Muffins:
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1 tbsp baking powder
1 tsp salt
1 cup cheddar cheese, shredded
1/2 cup fat free half and half
1/2 cup water
1/4 cup butter, melted
Preheat oven to 400° F.
In a medium mixing bowl, stir together dry ingredients.
Stir in shredded cheese.
In a small mixing bowl whisk together eggs, half and half, and water.
Whisk melted butter into wet ingredients. (Be careful to let butter cool a bit before adding to eggs so they don't scramble.)
Make a shallow "hole" in the center of the dry ingredients and then pour in wet ingredients.
Stir together. Important: never overwork muffin batter! Stir together just until the dry ingredients are all moistened.
Lightly spray a non-stick muffin tin with cooking spray (I suggest a canola-based one for this).
Spoon batter into muffin tin.
Bake 15 to 20 minutes (16 minutes was perfect in my oven).
Muffins are done if a toothpick or fork inserted in the center comes out clean. Tops should be lightly browned.
Serve warm (great with butter), or cool on wire rack if not eating immediately.
Approximately 190 calories per muffin.
Special note: Forgive me, but I'm going to preach a bit here. Over-mixing muffin batter prevents the air channels that make good muffins crumbly. Muffins are NOT cupcakes and should not have a "cake" consistency. Muffin batter is stirred together gently and is generally lumpy while cake batter is beaten smooth with a mixer and cake pans are shaken to remove the air pockets that are desirable in a muffin.
Modifications: This simple recipe can be easily modified with your favorite flavors. You may omit the cheese or spice them up even more with pepperjack, chopped jalepeños, cheese and bacon, or cheese, ham, and diced green pepper for a "Denver." Your imagination and flavor palate are what will add your special twist.
General notes: Ovens vary widely so it's a good habit to keep a close watch once you are within a couple minutes of the low end of the time suggestion.
© Running Rabbit Kitchen a/k/a Suzanne. Lists of ingredients are not protected by US Copyright laws, but instructions and commentary are protected works.