A Taste of Yellow

Barbara, a fellow blogger over at the winosandfoodies blog (who is also a fellow cancer survivor) is hosting a Lance Armstrong LiveStrong Day event on May 16th, 2007. She's calling it A Taste of Yellow and has asked bloggers to post a recipe for yellow food on their own blogs and she will post a listing of all the entries on her blog on May 16th (btw, her deadline for notifying her has been extended to May 9th).

My entry is corn muffins. I love corn muffins and so do Z. and A. I first started making this recipe in college, it's from a Nitty Gritty Productions book called Quick Breads. It was one of my first cookbooks, before my collection swelled to fill 6 tall bookcases (plus I have over 35,000 recipes on my computer recipe program- maybe I need a 12 step program?).



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Corn Muffins

SERVINGS: 12
SOURCE: Adapted from Quick Breads by Barbara Kanerva Kyte and Katherine Hayes Greenberg

INGREDIENTS:

- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour unbleached
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1 egg well beaten
- 1/4 cup oil


METHOD:

Preheat oven to 400°F. Stir together flour, cornmeal, baking powder, salt and sugar. Mix milk, egg, and oil together well. Add this mixture to dry ingredients. Stir until just moistened. Let batter rest for five minutes. Fill greased or paper lined muffin pans 2/3 full. Bake for 15 to 20 minutes, or until done. Makes 10 to 12 muffins.


NOTES:

My notes: I use canola oil and I like to use stoneground whole wheat flour and stoneground cornmeal. I always use half whole wheat flour & half white flour but it can be made using all white flour instead (use 1 cup). I also like to use organic evaporated cane juice instead of regular sugar but regular is fine. Don't overbake or they will be dry, a slight browning around edges is fine, tops don't need to brown.


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