I am always looking for simple, baked, breakfast offerings.
They also have to conform to a few simple rules:
Healthy, scratch made, simple and few ingredients, portions must be attractive, must be either freezable or keep without too much bother, tasty, etc.
(I do break the rules on occasion: I use prepared pancake mix for my waffles. But, I add whole oats, stone-ground corn meal, oat/rye/millet/buckwheat flour. I always make lots as the extras freeze great and can be popped into the toaster for my own homemade Eggo Waffles!!)
But, I digress. The ‘base’ for this corn muffin recipe is in Joy of Cooking. It contained white flour, bacon drippings, eggs and sugar. All of which I have removed and/or replaced with my own ingredients.
Mix all the dry together, then add the wet. Mix well, add a little more water if needed to make a thick pancake style batter and scoop into muffin papers. Bake 15-20 minutes at 425f.
1 cup Whole Wheat Soft White pastry-grind flour (I use Bob’s Red Mill)
1 cup corn meal ( I use Albers, but you could use stone-ground ‘coarse’ cornmeal for a less cupcake like muffin. You also may like 1/4 c masa flour and 3/4 c cornmeal for a softer texture. Add a little extra water if using masa.)
1/4 to 1/2 cup grated parmesan or cheddar cheese
2 1/2 tsp Baking powder
1 tsp salt
1 tbsp. ground flax meal in 3 tbsp. warm water, let sit 30 minutes. (this is the egg substitute. This is equivalent to one large egg.)
1 tbsp. olive oil (this is the bacon drippings substitute; but I have forgotten it a few times and could not tell the difference!)
1 cup warm milk
Optional: Whole Jalapeno rings, press these into the top of some of the uncooked muffins. This gives you some with only cheese and some with peppers and cheese that guests can identify in advance.
(We also make gluten free corn muffins, basically the same but without the flour. These will be labeled when put out.)
’til next time,
Highland Garden House B & B
501 E. Highland Ave.
Mount Vernon, WA 98273
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