Wednesday, 19 February 2014

Cornbread breakfast muffins

Though we do not make muffins as often as we would like to, we are all for the simplicity of muffins. Especially the savory ones. It is - just throw in the flour, oil / butter and some vegetables and mix it and spoon it into the tray - simple. When I found this recipe for Jalapeno Cornbread Muffins at Damn Delicious, I knew it was a must-do. As you can see, I used her entire recipe (down to the styling of the dish) but made it savory by skipping honey.

The challenge though, will be the availability of cornmeal in India. What we did was simple. We bought dried corn from the supermarket (not the frozen ones, but you get dried ones in the pulses section) and ground it coarsely. That became an effective cornmeal for this recipe. Don't let the unavailability of ready cornmeal deter you from making these little beauties. Just make your own!

Here's how I made it.

Your dry ingredients

Your wet ingredients

whisk together to form a spoon-worthy batter

Pour the batter in muffin trays and bake

This recipe yields 4 large muffins. Good enough for a breakfast for two.

1/2 cup of corn flour
1/2 cup of plain flour (maida / all purpose)
1/2 cup of buttermilk
1/4 cup of cooking oil (we use rice bran)
1/2 teaspoon of baking soda
Salt, according to taste
1 egg
1 block of cheddar cheese
2 green chillies 

Here's how you make it:

1) Combine the dry ingredients - flour, soda and salt
2) Combine the wet ingredients - buttermilk, egg and oil
3) Pour the wet over dry mixture and whisk gently to combine
4) Add shredded cheese, chopped green chillies and combine
5) Spoon the batter into greased muffin trays and bake in preheated oven for 200 F for 15 minutes or until it passes the toothpick test (poke a toothpick and see if it comes out clean, if it does, your muffins are ready)
6) Serve hot over coffee.

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