Cornbread Muffins


Ingredients:

1 3/4 cups Unbleached All-Purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk (I used 1%)
1/2 cup unsalted butter, melted and cooled
1 large egg

Directions:

Preheat oven to 375 F.  Lightly grease a 9-inch square or round pan or cast iron skillet, or 12 muffin cups.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
In another bowl whisk together the milk, melted butter and egg.

Pour the wet ingredients into the dry ingredients, stirring quickly and gently until just combined.
Spread the batter into the prepared pan, or scoop into the muffin tin.

Bake for 17-25 minutes (depending on pan), until the edges just begin to pull away from the pan and a cake tester or toothpick inserted in the center comes out clean.

Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.


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