The Newsy Neighbour Magazine
November Issue 109
by Kathryn Hartwell for The Newsy Neighbour
My mother moved in with us a few months back and the other
day she asked me if I would make some corn meal muffins. “I miss them,” she
said. “And I remember you made them for me once when I was visiting and I absolutely
loved them.” I have got to say, corn meal muffins are far from rocket science
and really quite easy to make, but they are one of those foods I would put into
the “comfort food” category.
CORN MEAL MUFFINS
1 cup flour
1
tablespoon baking powder
1⁄2 teaspoon salt
1 ⁄2 cup sugar
1 cup yellow
cornmeal
1⁄2 cup butter
1 egg
3⁄4 cup milk
Preheat
oven to 375°F.
Grease muffin
pan.
Mix dry
ingredients together.
In a separate bowl combine melted butter, egg and
milk; mix well.
Add dry mix to wet mix and stir until just
combined.
Spoon batter into muffin pan and bake for 15-20
minutes. I used a mini muffin tin so I baked them for a bit less – just keep an
eye on them as to not overdo. Serve hot.
The best way to eat these little beauties is with
butter and Rogers Golden Syrup! Delicious to say the least.
Kathryn Hartwell
Added Bonus** Unlike
flour made from wheat grains, corn meal
does not contain gluten, so it makes for a safe cooking ingredient for those
suffering from celiac disease or gluten intolerance.
Plus** Each cup of cornmeal contains 8.9 grams of dietary fibre. Corn
meal also benefits your health by boosting your iron intake. A cup of corn meal
provides 4.2 milligrams of iron, more than half of the 8 milligrams recommended
daily and it is a good source of phosphorus. Phosphorus helps make up your DNA,
forms a component of your cell membranes and also contributes to bone mineral
tissue.
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