WRC Corn muffins

Thu May 10, 2007 11:14 pm

1 cup Cornmeal
1/2 cup oatmeal
1/2 cup flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup oil (Grandma used warm, not hot, bacon grease)
1 cup buttermilk
1 egg

Preheat oven to 425 degrees F. Combine dry ingredients and thoroughly blend together. In a seperate bowl, beat egg until frothy, then add buttermilk and oil and mix well. Pour the liquid ingredients into the dry ingredients and stir together until everything is wet but still lumpy. Spoon into oiled muffin tin and bake for 15-20 minutes. Makes 12 muffins.

It helps if Russ throws some shelled corn into the hammermill and grinds the cornmeal immediately before making the muffins. The taste and texture is just like Grandma used to make - because it's her recipe!

If you're on a sugarless and/or low cholesterol diet, in equal portions: replace flour with milled flax seed, replace sugar with Splenda, use fat free buttermilk, omit oil (milled flax seed naturally has enough oil) and replace the egg with 1/4 cup EggBeaters. If you can't find or don't care for milled flax seed, use whole wheat flour and 1/4 cup oil.