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I LOVE bread of any kind!  One of my favorite winter meals is soup and cornbread.  I just can’t get enough.  I found these Maple Cornbread Muffins on Yesterfood and knew they had to be good.  How can you go wrong combining cornbread and maple?  You can’t because they are wonderful!

Cook up a batch of the Chuckwagon Stew from last week and fix these muffins.  Your family will thank you, I promise.

Maple Cornbread Muffins 1

1 cup sifted all purpose flour

1 cup yellow cornmeal

2 tsp. baking powder

1 tsp. salt

1 cup milk (I used 2%.)

1 egg, beaten

1/4 cup real maple syrup

2 tbsp. melted butter, slightly cooled, for batter

3 tbsp. additional (not melted) butter for muffin pan

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Preheat oven to 400 degrees.  Put about 1/4 teaspoon of the non-melted butter into each cup of your muffin pan.

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In a large bowl, combine the dry ingredients and set aside.  In a second bowl, whisk together the wet ingredients.  Pour the wet into the dry and mix until just combined.  You don’t want to over-mix the batter.  The batter will be a little thin and have a few lumps left. That’s ok.  Let it rest for a minute or two before filling the pan.

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While the batter rests, put the muffin pan into the preheated oven until the butter just melts.  Remove it from the oven and swirl the melted butter carefully to coat the muffin cups. 

Evenly divide the batter into the cups, filling each about 3/4 full.  Bake for 20 minutes or until golden brown.  Cool in the pan for 5 minutes then remove.  Serve warm with whatever you want to eat with them. 

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Maple Cornbread Muffins 2

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