1 3/4 c. cornmeal
1 1/2 c. all-purpose flour
... 2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
2 eggs
3/4 c. granulated sugar
1/4 c. shortening
1/2 tsp. vanilla extract
3/4 c. whole milk
1/4 c. buttermilk
1/3 c. vegetable oil
4 Tbl. honey
Preheat oven to 400*.
Grind the cornmeal at high speed in a food processor for 5 minutes or until some of it has become flour.
Pour ground cornmeal into a large bowl with the flour, baking powder, salt and baking soda and whisk together.
In a separate bowl, cream together the eggs, sugar, shortening and vanilla using an electric mixer.
Pour the wet ingredients into the dry and add the remaining ingredients.
Stir together with a rubber spatula until smooth.
Line a muffin pan with paper liners.
Fill each muffin cup 3/4 full with batter and bake for 18-20 minutes or until golden.
Remove from oven and take a cold stick of butter and rub over the top of the rolls until each is coated.
Makes 16 muffins. Serve plain or with cinnamon honey butter.
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