Post by ukbill on Feb 28, 2011 18:18:42 GMT -5
Try these but check the list of ingredients for problems and substitute where needed.
Cheddar Cornbread Muffins
50g or 2 oz butter, melted.
150g or 5oz good strong hard cheese (mature cheddar type) coarsely grated, plus a few extra slices of the same cheese.
300g or 10oz Fine cornmeal or fine polenta.
150g or 5oz self -raising flour.
1/2 teaspoon Bicarb of soda.
1/2 teaspoon salt.
2 eggs.
280 ml or 8fl oz Buttermilk
175ml or 6fl oz Milk
Sour cream to serve.
Preheat oven to gas mark 5 190 deg C 375 Deg F, fan oven 170 deg C, 338 Deg F.
Use some of the butter to grease a 12 hole muffing tin
Put one heaped tablespoon of cheese to one side along with the extra cheese slices.
Combine all the rest of the dry ingredients in a large mixing bowl.
In a separate bowl mix eggs buttermilk, milk and remaining melted butter together.
Pour wet ingredients into dry and lightly mix together until just combined.
Don't over work the mixture.
Spoon the mix into the muffin tin holes and sprinkle with the remaining grated cheese.
Bake for 20 min until risen and golden brown.
Transfer onto a wire rack and allow to cool slightly, serve warm split horizontally and fill with the extra slices of cheese and a dollop of sour cream and fried bacon is a wonderful addition.
Alternatively they can be served with hot bacon or ham filling which is also very good too.
Cooled muffins can be wrapped and frozen for up to 3 months.
Cooled muffins can be reheated in a microwave nicely too. split and put a thin slice of cheese in the muffin before microwaving.. for a few seconds only..
They also make excellent HFI safe birthday cakes too!
Enjoy
Cheddar Cornbread Muffins
50g or 2 oz butter, melted.
150g or 5oz good strong hard cheese (mature cheddar type) coarsely grated, plus a few extra slices of the same cheese.
300g or 10oz Fine cornmeal or fine polenta.
150g or 5oz self -raising flour.
1/2 teaspoon Bicarb of soda.
1/2 teaspoon salt.
2 eggs.
280 ml or 8fl oz Buttermilk
175ml or 6fl oz Milk
Sour cream to serve.
Preheat oven to gas mark 5 190 deg C 375 Deg F, fan oven 170 deg C, 338 Deg F.
Use some of the butter to grease a 12 hole muffing tin
Put one heaped tablespoon of cheese to one side along with the extra cheese slices.
Combine all the rest of the dry ingredients in a large mixing bowl.
In a separate bowl mix eggs buttermilk, milk and remaining melted butter together.
Pour wet ingredients into dry and lightly mix together until just combined.
Don't over work the mixture.
Spoon the mix into the muffin tin holes and sprinkle with the remaining grated cheese.
Bake for 20 min until risen and golden brown.
Transfer onto a wire rack and allow to cool slightly, serve warm split horizontally and fill with the extra slices of cheese and a dollop of sour cream and fried bacon is a wonderful addition.
Alternatively they can be served with hot bacon or ham filling which is also very good too.
Cooled muffins can be wrapped and frozen for up to 3 months.
Cooled muffins can be reheated in a microwave nicely too. split and put a thin slice of cheese in the muffin before microwaving.. for a few seconds only..
They also make excellent HFI safe birthday cakes too!
Enjoy
