Good Reads Library
Cooking Thought For The Day + A Corn Muffin Recipe
When baking, no matter how much of a hurry you're in, DON'T forget the baking powder!
I made a batch of corn muffins last night, forgot to add it, and got doughy things that are unfit to eat by my standards.
The Man has lower standards, so he's taking them to work. A few years ago he took a failed yellow cake to work and told people it was pound cake!
"Well, they TASTED good, and people ATE them!" he said.
I am a very good baker, according to all who've eaten my stuff, so I'd prefer to trash my rare failures. But being brought up by parents from a Third World country (and survivors of WWII), the Man thinks differently!!!!!
The whole thing is pretty ironic considering one of my favorite stories to tell is "Sody Salleratus", all about a little boy going to the store to get "salleratus" so his grandma can bake biscuits. And I always explain to the kids what salleratus does, and what happens if you DON'T put leavening in your baking!!!
Anyway, I got up this morning, made a fresh batch of muffins, and the girls had them for breakfast. These are fast to make--I mixed them up in about 5 minutes--so here's the recipe.
Just don't forget to add the BAKING POWDER!!!
CORN MUFFINS
Combine in a large bowl:
2 C Yellow Corn Meal, 1 C All Purpose Flour & 1T BAKING POWDER
(The original recipe called for 2 c flour and 1 of corn meal, but we like cornier muffins!)
In a small bowl:
Beat 2 large Eggs, then blend in 1/4 c Brown Sugar
(white sugar will work fine too and dissolves more easily)
Add:
1 c Milk, 1/3 c Maple Syrup & 4T melted Butter/Marge or Oil (I use oil)
Pour the liquid mixture over the dry mixture and blend till thoroughly moistened.
Spoon into muffin tins (grease or use liners)
Bake at 350 degrees F about 25 minutes.
