Berkshire Muffins
A dish made with corn meal and flour.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 120 ml corn meal
- 120 ml flour
- 120 ml cooked rice
- 30 ml sugar
- 2 ml salt
- 160 ml scalded milk (scant)
- 1 egg
- 15 ml melted butter
- 15 ml baking powder
Make it lactose-friendly
- ⅔ cup scalded milk (scant) → lactose-free milk, oat milk, or almond milk
- 1 tablespoon melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.
Nutrition (estimated, per serving)
| Calories | 501 |
|---|---|
| Protein | 12.5 g |
| Fat | 11.4 g |
| Carbs | 86.3 g |
| Fiber | 1.6 g |
| Sodium | 1462 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States