Little muffins, big on flavor

20 Apr

I never did join the sour dough baking frenzy – for one very good reason. I would have devoured every loaf! I love bread but try to limit how much I eat. Which is why I was delighted to find this recipe for corn muffins that makes…count ’em – only 6! They require a short list of ingredients and a pretty quick prep. And voila – you have light and tender (note the name) corn muffins – perfect with a bowl of chili, stew or maybe a rack of ribs!

I discovered this recipe in a cookbook for children. For Good Measure (1978) by Eleanor Evans is the perfect “first” cookbook if your kids are showing interest in the kitchen. Encourage them. And don’t do what I did – expect them to do it your way. Cooking is all about finding your unique approach and there’s no right or wrong way (although it does help to follow basic directions!). The cookbook is still available online and is filled with a myriad of easy and kid-friendly recipes.

Featherlight Corn Muffins

4 tablespoons butter

1/2 flour

4 tablespoons yellow cornmeal

2 tablespoons sugar

1 teaspoon baking powder

Pinch of salt

1 egg

2 tablespoons milk

Preheat oven to 350 degrees. Melt butter over low heat. Set aside to cool. Sift dry ingredients together into a bowl. Beat eggs nd milk together in another bowl. Stir butter and egg mixture into flour. Fill paper baking cups in muffin pan half full of batter. Bake at 350 degrees for 15 minutes.

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