CORN MUFFINS, No. 1
These classic corn muffins offer a delightful balance of sweet and savory flavors, with a tender crumb and slightly crisp exterior. The combination of cornmeal and flour creates a unique texture that's both comforting and satisfying. Perfect for breakfast, brunch, or as a side dish, these muffins are a simple yet delicious treat. Serve them warm with butter and honey for an extra touch of sweetness.
Ingredients
- 2 large Large eggs
- 1 cup All-purpose flour
- 3/4 cup Cornmeal
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 2 tablespoons Boiling water (Quantity estimated (not specified in original recipe))
- 1/2 cup Milk (Quantity estimated (not specified in original recipe))
- 1 tablespoon Sugar (optional) (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (For greasing the pan. Quantity estimated (not specified in original recipe))
Instructions
- 1Separate the yolks and whites of the eggs into two separate bowls.
- 2In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Sift the dry ingredients three times to ensure they are well combined and aerated.
- 3Add a little boiling water to the dry ingredients. Then, add the egg yolks and whites. If desired, add sugar. Mix well. Gradually add milk until the mixture forms a batter.
- 4Grease a muffin tin or small gem-pans with butter. Heat the pan slightly.
- 5Preheat oven to 400°F (200°C). Pour the batter into the prepared muffin tin. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.