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Friday, February 24, 2012

Corn Bread Muffin Recipes

Honey Corn Bread Muffins

adapted from The New Best Recipe
yield: 1 dozen
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 - 2/3 cup honey, depending on how sweet you'd like your muffins
8 tablespoons butter, melted
3/4 cup sour cream
1/2 cup milk
Preheat oven to 400 degrees F. Grease a standard sized 12 cup muffin tin. Set aside.
In a medium bowl, combine the flours, cornmeal, baking powder, baking soda, and salt. Whisk until sifted together.
In a smaller bowl, whisk the eggs until lightly beaten. Add the honey, melted butter, sour cream, and milk. Then, whisk until combined.
Make a well in the center of the dry ingredients. Pour the liquids in and stir with a wooden spoon until just combined and moist. Do not beat.
Divide mixture evenly among the muffin cups (Tip: Kitchen Tip: Trick for Filling Muffin Tins).
Bake at 400 degrees F for 14-18 minutes, or until golden. Cool for 5 minutes in the muffin tins, then remove and cool on a wire rack until warm.
Serve with butter and additional honey, or honey butter, if desired.

It's gone now, but it's left behind a memorable experience that my family will not let me forget.
This is a simple cornbread muffin recipe that can easily be sweetened up or made spicy. From here it can go either direction. Since I wanted them for their simple corn flavor in chili, this recipe is perfect.
The original recipe called for buttermilk, which I ALWAYS have on hand...NOT! I Googled for a substitution and found sour cream to be a reliable solution.
BUTTERMILK SUBSTITUTION - Use the same amount of sour cream as it calls for buttermilk in the recipe.
Heat oven 450ºF degrees. Oil 12 muffin cups/pan.
  • 1 1/2 cups cornmeal
  • 1/2 cup flour
  • 1/4 cup butter or bacon fat, melted & cooled
  • 1 1/2 cups sour cream
  • 2 teaspoon baking powder
  • 3 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs, beaten
Put all the ingredients in a one gallon freezer bag. Be careful not to add hot butter or bacon fat, you may cook the eggs. Close the bag up, pushing out the air and close seal well. Knead the bag until all the dry ingredients are moist, check the corners.
Prepare the bag so you can pipe the batter into the muffin cups. Keep the bag closed. Use a spatula to scrap the batter to one bottom corner. Twist the top of the batter to create pressure and cut a small snip off the piping corner. Cut small and go larger if necessary. Now, squeeze batter into muffin cup, swirling the dough around. You want to fill the cup 3/4 of batter. Bake for 15-20 minutes.
OR You can mix all the ingredients into a medium bowl. Transfer batter into a greased 8-inch by 8-inch pan and bake for 20 to 25 minutes. Either way works.


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