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Honey
Corn Muffins
I am
inordinately fond of these; they are good plain for breakfast or with
soup, and freeze very well.
Pan 12-muffin tins, well greased or
lined with muffin cups
Oven 400 degrees F Time 20 minutes
Mill:
300 grams whole corn (if you
can't find whole dried corn that is not popcorn, you can
substitute popcorn, although the flour will be a bit grittier; blue
corn yields a startling but lovely lavender interior to the still
golden muffin)
OR
sustitute 2 cups finely ground cornmeal, preferably fresh ground
1 teaspoon soda
1/2 teaspoon salt
2 eggs
3 tablespoons oil
1/3 cup honey
about 1 1/3 cup buttermilk
Whisk together dry ingredients.
In a 2 cup or larger measuring cup, whisk together the eggs, oil and
honey. Add buttermilk to a total volume of 2 C and whisk again.
Mix together the wet and dry ingredients gently (don't overmix).
Spoon the batter into the prepared muffin tin and bake until the tops
spring back when pressed lightly.
Makes 1 dozen muffins @ 127 calories:
6% fat
92% carbos
8% protein
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