CORNMEAL-MOLASSES MUFFINS
These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Provided by Cooking Channel
Time 1h20m
Yield 12 regular muffins
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
- 2. Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
- 3. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
- 4. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
- 5. Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
- 6. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
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Chris Reaves
[email protected]These muffins are a great way to use up leftover cornmeal. They're easy to make and they taste delicious. I like to add a little bit of nuts to the batter for extra flavor and crunch.
kwajja Mwamadi
[email protected]I love that these muffins can be made with whole wheat flour. It makes them a healthier choice, but they're still just as delicious as traditional muffins. I like to add a little bit of honey to the batter for extra sweetness.
Loretta Baker
[email protected]These muffins are a great way to get your kids to eat their whole grains. They're sweet and flavorful, and they're packed with nutrients. I like to add a little bit of fruit to the batter for extra flavor and nutrition.
Morgan Lawson
[email protected]I'm not a huge fan of molasses, but I decided to give this recipe a try anyway. I'm glad I did! The muffins were surprisingly moist and flavorful. The molasses added a nice sweetness, but it wasn't overpowering. I'll definitely be making these again.
Raees Lala
[email protected]These muffins are a great way to use up leftover cornmeal. They're easy to make and they taste delicious. I like to add a little bit of chocolate chips to the batter for extra flavor.
Erin Berkvens
[email protected]I'm always looking for new and interesting muffin recipes, and this one definitely fits the bill. The cornmeal and molasses give these muffins a unique flavor and texture that I really enjoyed. I'll definitely be making them again.
Ayesha Afrin
[email protected]I made these muffins for my family's Christmas brunch and they were a huge hit! Everyone loved the moist and fluffy texture, and the molasses gave them a wonderful flavor. I'll definitely be making them again next year.
Wilson Muchoki
[email protected]These muffins are perfect for a fall breakfast or snack. The molasses and cinnamon give them a warm and cozy flavor. I like to serve them with a cup of hot coffee or tea.
Md Gaffar
[email protected]I love that these muffins are made with whole wheat flour and cornmeal. It makes them a healthier choice than traditional muffins, but they're still just as delicious.
shixa fam
[email protected]These muffins are a delicious and healthy way to start your day. They're packed with whole grains and fiber, and they have a naturally sweet flavor from the molasses. I like to add a few fresh berries to the batter for extra flavor and nutrition.
Nemat Salehi
[email protected]I've tried a lot of cornmeal muffin recipes, but this one is by far the best. The muffins are moist and flavorful, with a perfect balance of sweetness and tanginess. I highly recommend this recipe!
Diona
[email protected]I'm not a big baker, but these muffins were so easy to make that even I could do it! They turned out great, and my kids loved them. I'll definitely be making them again.
Moses Nweke
[email protected]These muffins are a great grab-and-go breakfast or snack. They're also perfect for packing in lunches. I like to make a double batch and freeze half of them for later.
Shamiel Du Plessis
[email protected]I've been making these muffins for years and they're always a hit with my family and friends. They're so easy to make and they always turn out perfectly. I love the moist and fluffy texture, and the molasses gives them a wonderful flavor.
Cabdilaahi cali
[email protected]I made these muffins for a potluck and they were a big hit! Everyone loved them. I think the combination of cornmeal and molasses is just perfect. The muffins are moist and flavorful, and they have a slightly crispy exterior.
Prodip Biswas
[email protected]These muffins are a great way to use up leftover cornmeal. They're easy to make and they taste delicious. I like to add a little bit of cinnamon and nutmeg to the batter for extra flavor.
Zaheer Isaacs
[email protected]I'm not a huge fan of cornmeal muffins, but I decided to give this recipe a try and I'm glad I did! The muffins were surprisingly moist and flavorful. The molasses added a nice sweetness, and the cornmeal gave them a slightly crunchy texture. I'll de
Sss Ppp
[email protected]I was pleasantly surprised by how easy these muffins were to make. I didn't have any buttermilk on hand, so I used sour milk instead, and they turned out just fine. The muffins were a hit with my family, and they disappeared quickly!
Shadrack Wendo
[email protected]These cornmeal molasses muffins are delightful! They have a moist and fluffy texture, with a sweet and slightly tangy flavor. The molasses adds a wonderful depth of flavor, and the cornmeal gives them a slightly nutty taste. I will definitely be maki