Heirloom Oaxacan Corn Muffins
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Directions
 Ingredients 3/4 cup cornmeal – Oaxacan or substitute regular cornmeal from your grocer 1 cup white whole wheat flour or white flour 3 teaspoons baking powder 3/4 teaspoon salt 1 cup buttermilk or substitute regular milk 1 large egg 2 tablespoons melted butter 4 tablespoons honey 2 tablespoons molasses Instructions Preheat oven to 425 F. Oil cupcake pan or muffin tin, or use cupcake liners for easy removal; set aside. In large mixing bowl, combine cornmeal, flour, baking powder and salt. In separate medium-sized bowl, combine buttermilk, egg, butter, honey and molasses. Pour wet mixture into dry mixture bowl and mix well. Pour mixture into prepared pan, dividing evenly to make 12 muffins. Bake for 15 to 18 minutes until golden brown. Check for doneness with a small knife or toothpick; insert into muffin and when the knife or toothpick comes out clean with no batter sticking to it, they are done. Serve warm with butter and/or honey. | |
