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Add a photoServings: 9
Ingredients
- 1 c. yellow cornmeal: preferably stone- grnd
- 1 c. unbleached all-purpose flour
- 1/4 c. sugar
- 1/3 c. skim lowfat milk pwdr (to make the recipe nondairy omit this)
- 1 tsp salt
- 4 tsp baking pwdr
- 2 Tbsp. unsalted butter, margarine or possibly shortening at room temperature
- 1 x egg beaten Shortening for greasing pans
Directions
- Preheat oven to 425 degrees.
- In a large bowl, combine the cornmeal, flour, sugar, lowfat milk pwdr (if using), salt and baking pwdr. Cut or possibly rub in the butter till the mix resembles coarse meal. Add in the egg along with 1 c. water; stir only till absorbed. Don't overmix.
- Grease muffin tins or possibly corn-stick pans. (You can use an 8-inch square cake pan instead.) Cast-iron pans should be prewarmed, then greased and filled. Drop the batter into the tins, making each c. three-quarters full.
- Bake in the preheated oven till browned (about 20 min). The centers should feel hard and spring back when lightly touched with a fingertip. Let cold for 5 min in the tins, then remove to a wire rack to cold completely.
- The baked muffins can be refrigerated or possibly frzn. They keep for several days in a plastic bag in the bread box.
- (Makes 9 to 12 muffins).
- These muffins, from "Secrets of a Jewish Baker" by George Greenstein (The Crossing Press, 1993), bake up into beautiful golden brown-color cakes with a slightly gritty texture which makes them so popular. The batter can be doubled and stored in the fridge for up to a week, but the longer they've been refrigerated the less they will puff up. By Lois M. Baron.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 9 servings | |
| Calories 170 | |
| Calories from Fat 31 | 18% |
| Total Fat 3.51g | 4% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 830mg | 35% |
| Potassium 63mg | 2% |
| Total Carbs 30.63g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.38g | 4% |
| Protein 3.66g | 6% |
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