Prep 8 mins
Cook 20 mins
From "Ken Haedrich's Country Baking". These were amazing! Makes 12 regular muffins or 6 big ones. I used entirely whole wheat flour and had great results.
- 236.59 ml unbleached flour
- 177.44 ml yellow cornmeal, preferably stone ground
- 118.29 ml whole wheat flour
- 9.85 ml baking powder
- 2.46 ml salt
- 1.23 ml ground cinnamon
- 1.23 ml nutmeg
- 1.23 ml ground ginger
- 1 large egg
- 236.59 ml milk
- 78.07 ml vegetable oil
- 59.14 ml unsulphured molasses
- 29.58 ml yellow cornmeal, preferably cornmeal
- 22.18 ml unbleached flour
- 29.58 ml packed light brown sugar
- 0.25 ml salt
- 14.79 ml cold unsalted butter
- Preheat the oven to 400* and butter 12 muffin cups. To make the muffin batter, stir the flours, cornmeal, baking powder, salt and spices together in a large mixing bowl. In a separate bowl, beat egg lightly, then whisk in the milk, oil and molasses. Set aside.
- Make the crumb topping by combining the crumb ingredients in a mixing bowl and then rubbing them between your fingers until you have large, damp crumbs.
- Make a well in the dry ingredients, add the liquids, and stir with a few deft strokes, just to blend. Divide the batter evenly among the muffin cups. Sprinkle some of the crumb topping on each muffin and bake 18 to 20 minutes.
- When the muffins are done, the topping should be browned lightly and the muffins themselves slightly springy to the touch. Cool the muffins on a rack in the pan for 5 minutes, after which they should lift right out. Serve them hot, storing leftovers in a sealed plastic bag for up to 2 days. To reheat, wrap in foil and place in a hot oven for 5 minutes.
These didn't have the "oomph" I was looking for in flavor, but they were alright. The muffins didn't rise as much as I expected. I didn't use the crumb topping. If you like your muffins sweet, add sugar.