Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fresh Corn and Cornmeal Muffins

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Fresh Corn and Cornmeal Muffins Empty Fresh Corn and Cornmeal Muffins

    Post by Lobo Wed Feb 03, 2016 12:18 am

    Fresh Corn and Cornmeal Muffins Img4l
    Fresh Corn and Cornmeal Muffins
    Fresh Corn and Cornmeal Muffins Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 12
    The addition of yogurt not only makes these sunny yellow muffins moist and delicate, but also adds calcium. The corn kernels deliver a pleasing chewiness and some fiber. The muffins are especially good halved, toasted and spread with a little fruit jam. 






    • 44

    Ingredients:


    • 2 ears of corn, or 1 cup thawed, frozen corn kernels 
    • 1 1/4 cups all-purpose flour 
    • 1/2 cup yellow cornmeal 
    • 1/4 cup whole-wheat flour 
    • 1/3 cup sugar 
    • 1 Tbs. baking powder 
    • 1 tsp. baking soda  
    • 1/2 tsp. ground cinnamon 
    • 1/2 tsp. kosher salt 
    • 1 cup low-fat plain yogurt 
    • 1/4 cup 1-percent-fat milk  
    • 1/4 cup canola oil  
    • 2 eggs 

    Directions:

    Preheat an oven to 375°F. Spray 12 standard muffin cups with canola-oil cooking spray, or use paper liners.

    If using fresh corn, husk the ears and carefully remove all of the silk. Hold 1 ear upright, stem end down, on a cutting board. Using a sharp knife, slice straight down between the kernels and the cob, rotating the ear a quarter turn after each cut. Repeat with the second ear. Measure out 1 cup kernels; reserve the remainder for another use. If using thawed, frozen corn, pat dry with paper towels. Set aside.

    In a large bowl, stir together the all-purpose flour, cornmeal, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt. Add the corn kernels and toss to combine.

    In another bowl or a large, glass measuring pitcher, whisk together the yogurt, milk, canola oil and eggs. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full.

    Bake the muffins until they are lightly browned and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months. Makes 12 muffins.

    Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

    Related Tips

    • Back to top
      Current date/time is Tue Nov 26, 2024 10:48 am