Sunday, February 13, 2011

Cornbread Muffins

Aren't these pretty? Golden yellow cornbreads, just waiting to be nibbled up... which is precisely what happened, and the reason why there's only 4 left. I confess to having eaten half, and the housemate had another two, so it's not all my fault. What is, however, entirely my fault, is the use of cupcake papers. Don't do it. You might think you're saving yourself the trouble of washing the pans, but really, you're just going to end up with near-impossible to remove papers. Don't waste those precious crumbs of cornbread! Just grease your tins. This recipe speaks for itself; dead easy, pretty quick to bake, and delicious. I had a couple with vegemite, but my housemate recommends them with syrup.


Cornbread Muffins
(makes 12 small muffins)

1/2 cup plain flour
1tsp baking powder
1 cup coarse polenta
1 tsp rosemary or thyme, optional
1/4 cup olive oil
1 scant cup soymilk
1 Tbsp syrup (I used maple, but agave would also be great)

Preheat your oven to 180 degrees. Grease your muffin moulds of choice.
Mix all ingredients together in a bowl. It will seem quite liquid, but don't stress.
Allow to rest for 10 minutes, so that the polenta can soak up some liquid. It'll be thicker when you come back to it.
Distribute evenly within 12 small muffin cups and bake, 20-25 minutes, until a skewer comes out clean.
Eat with your favourite Southern fixings, or better, with Vegemite. ;)

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