Saturday, August 24, 2013

Corn Bread Muffins

Makes 12-20 depending on muffin pan size

1 1/2 cups All purpose flour
1 cup Rice flour brown or white
1 1/3 cups cups sugar plus 2 TBL
1 1/2 cups corn meal
2 TBL + 1/2 tsp Baking powder
1 tsp Salt
1 can of corn 15.25 oz ( no salt)
3/4 cup of whipping cream
1 cup coconut milk
5 large eggs
2/3 cup veg oil
6 TBL Melted butter

Preheat oven to 350 degrees. Grease or line muffins tins.  Note: I use Jumbo muffin tins and only get 12 muffins.  Bake  20-28 minutes depending on size of tin and wooden toothpick inserted into center of muffin comes out clean.  Don't trust times,  tins and ovens are all different. 

Mix all dry ingredients in separate very large bowl.  Purée corn and whipping cream together.   Combine all wet ingredients in separate bowl and thoroughly combine.  Now combine wet ingredients with dry ones and mix well.   Pour into prepared muffin tins.  Bake than cool on wire rack for 5 minutes then pop out muffins and 
cool some more than dig in.

Note: I am still working on quantities of flours.  Thinking about making all gluten free.  Maybe using all rice flour instead of AP flour or substitute some gluten free flour.