Sharing recipes #1
The first one I'm sharing is amazing.
Blue Corn muffins.
1 cup blue cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt (Optional, I don't add it)
1 cup goat's milk (Buttermilk or whole milk will work too)
1 large egg
5 tablespoons unsalted butter, melted, cooled slightly
approx. 1 pat of butter per muffin
Preheat oven to 375°F
Butter 8-12 regular (1/3-cup) muffin cups.
Sift cornmeal, flour, sugar, baking powder in medium bowl.
Whisk milk and egg
whisk in melted butter into egg and butter.
Add milk mixture to dry ingredients; stir just enough to mix (do not overmix).
Divide batter equally among prepared muffin cups.
Bake until toothpick inserted into center comes out clean, approx 15 minutes
Lightly butter the top of each hot muffin
Cool on rack 10 minutes.
Blue Corn muffins.
1 cup blue cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt (Optional, I don't add it)
1 cup goat's milk (Buttermilk or whole milk will work too)
1 large egg
5 tablespoons unsalted butter, melted, cooled slightly
approx. 1 pat of butter per muffin
Preheat oven to 375°F
Butter 8-12 regular (1/3-cup) muffin cups.
Sift cornmeal, flour, sugar, baking powder in medium bowl.
Whisk milk and egg
whisk in melted butter into egg and butter.
Add milk mixture to dry ingredients; stir just enough to mix (do not overmix).
Divide batter equally among prepared muffin cups.
Bake until toothpick inserted into center comes out clean, approx 15 minutes
Lightly butter the top of each hot muffin
Cool on rack 10 minutes.