Corn Bread Muffins
BIGNYJEW
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.
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