Thursday, June 24, 2004
I was supposed to post about Chicken Curry, but I realized I was not able to take photos of the cooking! Anyway, I will just prepare the recipe page for its beef counterpart. For today I decided to post a recipe for baking: Cornmeal Muffins.
Cornmeal muffins are NOT MY FAVORITE muffins; they're my husband's. And while I like to eat it only fresh from the oven, my husband likes it cooled to room temperature. No other muffins will do for him (and no amount of experimenting with various muffin recipes on my part will convince him otherwise). So I am still sharing this recipe for those Filipinas whose husband's taste is as weird (?) as my husband's (he says I have the weird taste).
1 1/4 cups all-purpose flour
3/4 cup Corn Meal (Quaker or Aunt Jemima)
1/4 cup sugar
2 tsps baking powder
1/2 tsp salt (optional)
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
Heat over to 400 deg F. Grease muffin pan.
Combine dry ingredients.
Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 15 to 20 minutes or until golden brown.
Cool on wire rack. Remove with a small rubber spatula.
Serve with maple syrup or strawberry jam.