Easy Recipe Finder
Recipe Feeder
Makes 12 muffins
Ingredients
1 cup corn flour or all purpose
1 cup yellow cornmeal
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zested and juiced (Mine was a Meyer lemon)
1 stick (1/2 cup) butter, melted and cooled
3/4 cup milk
2 large eggs
1 to 3 tablespoons sanding (coarse), raw or granulated sugar (I used
raw sugar)
I also added 1T coarse corn meal, aka: polenta, to get some texture.
paper or foil muffin-cup liners (optional)
If you don't use liners, spray the pan well with cooking spray.
Preparation
Preheat oven to 400° F.
Whisk together flour, cornmeal, granulated sugar, baking powder, salt,
and zest in a large bowl. Whisk together cooled melted butter, milk,
eggs and lemon juice. Stir into flour mixture until just combined.
Bake in middle of oven for 10 minutes, then sprinkle the tops evenly
with sugar. Bake muffins until the tops are golden and a tester comes
out clean, about 7 minutes more. Remove muffins from the pan and cool
on a rack.
Ingredients
1 cup corn flour or all purpose
1 cup yellow cornmeal
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zested and juiced (Mine was a Meyer lemon)
1 stick (1/2 cup) butter, melted and cooled
3/4 cup milk
2 large eggs
1 to 3 tablespoons sanding (coarse), raw or granulated sugar (I used
raw sugar)
I also added 1T coarse corn meal, aka: polenta, to get some texture.
paper or foil muffin-cup liners (optional)
If you don't use liners, spray the pan well with cooking spray.
Preparation
Preheat oven to 400° F.
Whisk together flour, cornmeal, granulated sugar, baking powder, salt,
and zest in a large bowl. Whisk together cooled melted butter, milk,
eggs and lemon juice. Stir into flour mixture until just combined.
Bake in middle of oven for 10 minutes, then sprinkle the tops evenly
with sugar. Bake muffins until the tops are golden and a tester comes
out clean, about 7 minutes more. Remove muffins from the pan and cool
on a rack.
