Colonial Williamsburg Indian Corn Muffins
February 27, 2016
Categories: Breads, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Fall/Autumn, Ladies Luncheon, Winter, Oven Bake, Vegetarian, Quick Breads, Flour, Muffins, Kosher Dairy more
"From old Colonial Williamsberg cookbook"
- Serving Size: 1 (34.6 g)
- Calories 80.9
- Total Fat - 2.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 26.8 mg
- Sodium - 209 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 0.6 g
- Sugars - 1.9 g
- Protein - 2.3 g
- Calcium - 69.9 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Preheat the oven to 400 degrees F.
Butter and flour (using cornmeal) the mini muffin pans, 1-1/2 inches in diameter cup size.
Shake and move the pan around so the cornmeal adheres to the sides and bottoms; then remove the excess cornmeal by patting the pan upside down.
Sift the dry ingredients into a mixing bowl.
Combine the lightly beaten eggs, milk, and melted butter and add to the dry ingredients, mixing just until blended. Do not over mix.
Spoon batter into the buttered muffin tins, filling each tin completely full.
Bake at 400 degrees F for 18 - 20 minutes or until a toothpick inserted in center comes out clean. Do not over bake.
Remove from oven and turn pan upside down so muffins drop out onto your serving piece.
Serve hot from the oven!
For buttering the tins, put a pat of butter between my fingers, and smear all over the tins, then use the cornmeal to "flour" the tins.
Don't overdue the butter by leaving chunks, just be sure they are fully greased up.
This gives a delicious buttery, crisp taste to the outsides of the muffins.
Tips & Variations
No special items needed.