Sunday, December 9, 2012
How do you make corn muffins when you have no corn meal? Are you willing to pay for the secret? No? Okay, I feel very close to you and I'm going to give this bit of genius away.
First, let it be known that I have not been a fan of corn bread. I find it invariably dry and more or less tasteless. Second, let it be known that both of those barriers were breached by yours truly.
Peter and I threw a dinner party last evening. There were a couple of "stars" on the menu, but this one gets my vote as "Best of Show." The two tortilla components included 1 1/2 cups ground up corn tortillas and 1/2 cup ground up and toasted flour tortillas (this was in the freezer waiting to be used like bread crumbs). The proportions of other ingredients were arrived at by extensive research (I looked at two other recipes).
The most unusual corn muffins
1 1/2 cups food processed corn tortillas
1/2 cups food processed flour tortillas
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup Splenda
1 tsp salt
Whisk these ingredients together in a medium bowl.
1 beaten egg
1/3 cup melted butter
1 cup milk
Using a fork, incorporate these latter bits into the dry ingredients.
Preheat the oven to 400 degrees.
Use a 6 muffin tin. Line the muffin spaces with paper baking cups. Spoon the mix into them.
Bake 12-15 minutes. You know the drill - a toothpick should come out clean when inserted into one of the muffins.
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