Yellow Corn Meal Muffins.
A dish that leans on flour and milk.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml yellow corn meal
- 240 ml flour
- 2-1/2 gills of milk
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of sugar
- 1/2 teaspoonful of salt
- 1-1/2 teaspoonfuls baking powder
- 1 egg
Make it lactose-friendly
- 2-1/2 gills of milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix all the dry ingredients and rub them through a sieve and into a bowl. Melt the butter in a hot cup. Beat the egg till light. Add the milk to it and turn this mixture into the bowl containing the dry ingredients. Add the melted butter, and beat quickly and vigorously. Pour into buttered muffin pans and bake for half an hour in a moderate oven.
Nutrition (estimated, per serving)
| Calories | 522 |
|---|---|
| Protein | 19.7 g |
| Fat | 16.0 g |
| Carbs | 76.6 g |
| Fiber | 3.1 g |
| Sodium | 978 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