Moist, flavorful, tender. Delicious! Corn meal muffins made using the recipe on the bag of Hodgson Mill 100% Stone Ground Yellow Corn Meal. Because of my milk allergy, I had to substitute almond milk and lemon juice for buttermilk, so the result would be even better. The muffins probably would have browned more, too. Served with the Chicken Barley Chili I made last night for supper from my cookbook Mealtime Magic: Delicious Dinners in Half the Time, I earned rave reviews.
Hodgson Mill 100% Stone Ground Yellow Corn Meal is NON GMO verified. According to the website nongmoproject.org, "GMOs (or 'genetically modified organisms') are organisms that have been created through the gene-splicing techniques of biotechnology (also called genetic engineering, or GE)." The FDA approved using GMOs, but many people are concerned about their safety.
Hodgson Mill Corn Meal Muffins
1 ½ cups yellow corn meal
1 cup white four (I like unbleached)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ cup sugar
½ teaspoon salt
1 cup buttermilk
1 egg
¼ cup vegetable oil
Preheat oven to 400 degrees F. Line muffin tin with paper liners or spray with cooking spray. Mix corn meal, flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside. In another bowl, combine buttermilk, egg, and oil. Pour liquid ingredients into dry ingredients, and mix just until blended. Let set for 5 minutes.
Spoon batter into muffin tin, filling ¾ full. Bake for 15 minutes or until tops of muffins are golden brown. Remove from pan and serve immediately or cool on racks. Yield: 12 muffins.
Hodgson Mill 100% Stone Ground Yellow Corn Meal is NON GMO verified. According to the website nongmoproject.org, "GMOs (or 'genetically modified organisms') are organisms that have been created through the gene-splicing techniques of biotechnology (also called genetic engineering, or GE)." The FDA approved using GMOs, but many people are concerned about their safety.
Hodgson Mill Corn Meal Muffins
1 ½ cups yellow corn meal
1 cup white four (I like unbleached)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ cup sugar
½ teaspoon salt
1 cup buttermilk
1 egg
¼ cup vegetable oil
Preheat oven to 400 degrees F. Line muffin tin with paper liners or spray with cooking spray. Mix corn meal, flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside. In another bowl, combine buttermilk, egg, and oil. Pour liquid ingredients into dry ingredients, and mix just until blended. Let set for 5 minutes.
Spoon batter into muffin tin, filling ¾ full. Bake for 15 minutes or until tops of muffins are golden brown. Remove from pan and serve immediately or cool on racks. Yield: 12 muffins.
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