LADING

{the weekly muffin} corn and walnuts

Isn’t it strange to bake muffins out of corn? It seems strange for me. Romanians use corn flour to make polenta, which is a very tasty substitute for bread, which I like eating with milk or butter or sour cream. Or sauerkraut, yummy. So it’s a bit strange to use corn meal to make a dessert, but I wanted to give a try to this recipe I found on Grateful Prayer, Thankful Heart.

I used a large bowl to assemble 120g corn meal, 80g flour, 80g sugar, 1 tsp baking powder, pinch of salt, 60g ground walnuts. Wet ingredients in another bowl: 30g melted butter, 50g honey, 1 egg, 150ml milk. Fold together the wet and dry ingredients. Bake over medium heat, until golden brown.

I used walnuts to give the muffin a sort of texture, but they weren’t absolutely necessary, the texture coming from the corn meal should suffice. But I am not one to say no to walnuts…

Enjoy!

(1) Comment

  • Positively Alene
    Oct 6 at 4:39 pm

    Well, yum!!! Now I’m needing me some awesome muffins for breakfast. You deliver? I’m not much of a cook. Blessings this Saturday!

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