nrf@whuxlm.UUCP (Fildes N R) (09/18/85)
I am seriously looking for a recipe for corn muffins. I am looking for a very rich muffin that has hearty corn taste but doesn't crumble. Thanks in advance!
nemo@rochester.UUCP (Wolfe) (09/20/85)
> I am seriously looking for a recipe for corn muffins. I am looking for a very > rich muffin that has hearty corn taste but doesn't crumble. ^^^^^^^^^^^^^^^ Good luck! I have yet to see one that doesn't. Let me know if you find one, though. My wife would probably like to try making it (and I eating same). Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
braman@dataio.Dataio.UUCP (Rick Braman) (09/20/85)
> I am seriously looking for a recipe for corn muffins. I am looking for a very > rich muffin that has hearty corn taste but doesn't crumble. > > Thanks in advance! From the HPBooks Cooking with Compliments: Buttermilk Corn Bread This corn bread is special because it doesn't fall apart! 2 eggs 1/4 teaspoon baking soda 1/4 cup sugar 3/4 teaspoon salt 1 cup sifted flour 1 cup buttermilk 2/3 cup cornmeal 1/4 cup butter, melted 2 teaspoons baking powder Preheat oven to 400 deg. Butter and flour an 8 x 8 x 2 baking dish. Beat eggs in a large bowl. Add sugar and mix well. Sift and measure flour. Sift again with cornmeal, baking powder, baking soda, and salt. Add dry ingredients alternately with buttermilk to egg-sugar mixture. Stir in melted butter and pour into prepared baking dish. Bake about 25 minutes or until a toothpick inserted in the center comes out dry. Makes 8 to 12 servings. First of all, this book is no longer in print as far as I know, so I hope its ok to give out a recipe from it. Secondly, I have made this recipe many times and it is the best cornbread to my taste. It really does hold together too. I don't think there would be any problem baking it as muffins, probably just shorten the baking time a few minutes. -- Rick Braman Data I/O Corporation Redmond, WA UUCP uw-beaver!teltone!dataio!braman
barb@oliven.UUCP (Barbara Jernigan) (09/27/85)
...from the SILVER PALATE GOOD TIMES COOKBOOK:
Blueberry Corn Muffins:
1 cup cornmeal
1 cup unbleached all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk
6 tbsp. (3/4 stick) unsalted butter, melted
1 egg, slightly beaten
1 2/3 cups blueberries
1. Preaheat oven to 400 F. Line 12 muffin cups with
paper liners.
2. Sift the cornmeal, flour, sugar, baking powder, and
salt into a mixing bowl. Make a well in the center and pur
the buttermilk, butter and egg into the well. Stir just
until combined.
3. Fold in the blueberries just until combined.
4. Fill each cup two-thirds full with batter. Bake
until firm and golden, 20 - 25 minutes.
1 dozen muffins.
=======================
An adaptation a friend gave me -- sorry purists, but this was
the recipe:
DILLY CORN MUFFINS.
Mix one package corn muffin mix per directions. Add a tsp.
of dill seeds. Cook per box directions.