CORNMEAL-MOLASSES MUFFINS
These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 12 regular muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
- Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
- Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
- Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
- Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
- Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
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Vince Starks
[email protected]I was a little hesitant to try these muffins because I'm not a big fan of molasses. But I'm so glad I did! The molasses flavor is subtle and not overpowering. These muffins are moist and delicious. I'll definitely be making them again.
Curtis w.
[email protected]**5 stars!** These muffins are amazing! I've made them several times and they're always a hit. The molasses gives them a wonderful flavor and the cornmeal adds a nice texture.
M Safyan
[email protected]These muffins were easy to make and turned out great! I used whole wheat flour instead of all-purpose flour and they were still very moist and flavorful.
Mathapelo
[email protected]I made these muffins this morning and they were a hit! My kids loved them and my husband said they were the best muffins he's ever had. I will definitely be making these again.
Cindy Bertoldo
[email protected]These muffins are so moist and delicious! I love the sweet and slightly tangy flavor of the molasses. I also added some chopped walnuts for a little extra crunch. These muffins are perfect for breakfast or a snack.