CornmealSmallEggsMuffins
CornmealSmall corn muffins(or corn muffins) are those foods that always taste better when bought but are much healthier when made at home.This batch of small corn muffins is for my husband for breakfast, so basicallyno butterwas spared.Why do muffin batters need to be only 2/3 full when poured into molds?Because leaving some space allows the muffins to rise more fully, forming a tempting top that puffs up, rather than having a flat top.I never understood this principle before and often filled the molds completely, thinking it would result in the same effect.But the physical and chemical changes of the batter in different types of molds in the ovenand the varying ingredients, including liquids, mean that muffins can end up looking quite different from expectations.Giving the batter some space to develop is like giving yourself some room in life and work to breathe and grow freely.Ingredients:Cornmeal1 cup white
Whole wheat
flour 1 cup, brown sugar 2 tablespoons, salt to taste, baking powder 1.5 teaspoons,Egg1, organic butter 4 tablespoons,Milk1 cupMethod:1. Mix A: cornmeal, white whole wheat flour, brown sugar, salt, half of the baking powder in one container; mix B: eggs, milk, and organic butter in another;2. Pour B into the A container and stir with a fork or rubber spatula until combined but do not overmix;3. Preheat oven to 400°F (200°C), prepare 12 muffin cups (use paper liners for metal molds, or spray them with oil; use silicone molds directly);
4. Use a large spoon to fill the muffin cups;
Bake for 20-23 minutes or until a toothpick inserted comes out clean.
Mix B ingredients into the container with A ingredients, stir gently with a fork or rubber spatula but do not mix vigorously.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius), prepare 12 muffin cups (line metal molds with parchment paper liners or spray with oil; silicone molds can be used directly).
Spoon the batter into the muffin cups.Bake for 20-23 minutes or until a toothpick inserted comes out clean.