Isn't it crazy, the things that prompt us to do other things? Here's today's for-instance: last night we had
chili for dinner (we're eating from our freezer! Yay for us!), and I made Baking Powder Biscuits to go along with them. The baking powder lives in the "baking supplies" basket in the pantry, and to get to it I had to dig down to the bottom, past vanilla extract (of which I have a
lot, for someone who doesn't bake) and food colouring (ditto) and two boxes of paper baking cups, of muffin/cupcake size, and one box of the mini size. What I thought I was going to do with the latter, I have no idea, and I'm almost ashamed to admit that I'm not quite sure how long I've had any of them.
"I should use these," I said to my Beloved. "Do you like muffins?" (Fifteen years together and I still don't know this. Every day is a fresh adventure.)
"I like savoury ones. Cheese, cornbread, that kind of thing," he said, to my complete unsurprise.
So I think I'm going to try
these on him, but I was wondering if you had any savoury muffin recipes to share. Especially a good one for cornbread muffins, 'cos we still have another container of chili in the freezer.
I have not tried this recipe yet, I likely would not vegan-ize it as it is in the form it was given to me, either, but it sounded good still from the lady who gave it to me.
ReplyDeleteTo make some Corny Muffins yourself you will need:
-1 1/4 cups whole wheat flour
-3/4 cup cornmeal
-1/2 cup sugar
-2 tsp. baking powder
-1/2 tsp. salt
-1 cup soymilk (or your favorite nondairy milk)
-1/4 cup vegetable oil or margarine (I used oil)
-Egg Replacer: 2 tsp baking powder mixed with 2 Tablespoons water and mixed well
-1/2 c. corn (removed from the cob, obviously)
What to do with it:
1. Preheat oven to 400F degrees.
2. Combine all of the dry ingredients together in a bowl. In a separate bowl mix together the Egg Replacer ingredients, the baking powder and water until combined.
3. Add the soymilk, oil, Egg Replacer, and corn and stir until just combined. Spoon the batter (it might be a bit too thick for pouring) into a muffin pan [note if you're not using muffin liners you will need to grease the pan before adding the batter].
4. Bake in preheated oven for 20-25 minutes, using a toothpick or fork stuck in the center of a muffin to make sure they are done.
Enjoy them by themselves at breakfast or at supper with a warm bowl of chili!
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If you do try this recipe let me know! I'm curious... I'll have to make it soon. I have a cornbread recipe I use in my breadmaker that I really like, do you have a breadmaker?
I don't have a breadmaker, and I'm determined not to get one. Not least because we don't have the room.
ReplyDeleteThe ratio for muffin batter is 2 parts flour, 2 parts liquid, 1 part eggs, 1 part butter, according to my Ratio app for iPhone. So it looks like the egg replacer could be itself replaced with one egg and a bit of milk or oil to make the liquid up to 2 parts. Hmm! Thanks!
yeah that is pretty much what I was going to do with it!! I might make these today, as posting the recipe yesterday was a reminder that I even had it stored on my computer!
ReplyDeleteThis is the recipe I use, Wendy. You don't need to make it in a skillet, though, and it would work well as muffins. Also, I don't use baking soda, ever, so I just replace it with baking powder.
ReplyDeleteIngredients:
* 2 cups yellow cornmeal
* 1 1/2 cups flour
* 2 teaspoons salt
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 2 tablespoons sugar, optional
* 3 eggs, beaten
* 1 tablespoon vegetable, for skillet
* 2 cups milk
* 1/4 cup melted butter
* melted butter for brushing top
Preparation:
Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.
In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.
In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.
Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.