It’s been a while since I posted a recipe!

Last night, I decided to do another recipe I haven’t made in a long time.  Normally, I would have done a double recipe, but I didn’t have enough cornmeal left.

Alas.

Here is a recipe for:

Sourdough Cornmeal Muffins
adapted from The Sourdough Cookbook by Rita Davenport

Ingredients:

1 cup flour
1 cup cornmeal
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp sugar
1 egg
1/2 cup sourdough starter
1/4 cup oil
1 cup milk

• Prepare tins for 12 muffins and set aside.
• Preheat oven to 400C.
• In a large bowl, mix try ingredients together.
• In a medium bowl, beat egg, then stir in remaining ingredients.
• Pour wet ingredients into dry ingredients and stir until just moistened.
• Divide batter into 12 muffin cups (about 3/4 full each).
• Bake 15-20 minutes, or until golden brown.
• Remove from muffin tins.  Serve hot.

 

They’re good cold, too!

If they last long enough to become so. :-D

Excellent with a nice cup of rooibos tea!