White Corn Meal Muffins.
A dish made with sifted flour and milk.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml white corn meal
- 240 ml sifted flour
- 240 ml milk (generous measure)
- 2 tablespoonfuls of butter
- 1-1/2 teaspoonfuls baking powder
- 4 tablespoonfuls of boiling water
- 2 tablespoonfuls of sugar
- 1/2 teaspoonful of salt
- 1 egg
Make it lactose-friendly
- 1/2 pint of milk, generous measure → lactose-free milk, oat milk, or almond milk
- 2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put the butter in a hot cup and pour the boiling water over it. Set on the back part of the stove. Mix all the dry ingredients and rub through a sieve and into a bowl. Beat the egg till light, and add the milk to it. Stir this mixture into the dry ingredients. Add the melted butter and water. Pour into buttered muffin pans and bake for half an hour in a moderate oven.
- With these ingredients a dozen muffins can be made.
Nutrition (estimated, per serving)
| Calories | 449 |
|---|---|
| Protein | 26.7 g |
| Fat | 11.2 g |
| Carbs | 58.1 g |
| Fiber | 1.7 g |
| Sodium | 1117 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States