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Corn-Meal Muffins

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn-Meal Muffins' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 1 cup wheat flour (125 g) is swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup); no other change except a 10-minute batter rest for hydration. The original serves four people.

Small cornmeal-and-flour muffins from the bulletin: half a cup of meal to a cup of flour, one egg, and a hot oven. Plain, tender, and made for the breakfast or supper table.

Category: BakingServes: 4Time: 35 minComplexity: 1/5

Why this complexity: Straight swap with a gum-containing 1:1 blend.

Ingredients

  • 125 g gluten-free 1:1 baking blend (with gum) (about 1 cup), for the original 1 cup wheat flour (125 g, USDA basis)
  • 1/2 cup cornmeal
  • 3 teaspoons gluten-free baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1 large egg, well beaten
  • 1 tablespoon butter, melted, plus more for the pans

Method

  1. Heat the oven to 425°F (a hot oven). Butter gem or muffin pans.
  2. Mix and sift the blend, cornmeal, baking powder, sugar, and salt.
  3. Add the milk gradually, then the beaten egg and the melted butter. Stir just until combined.
  4. Rest the batter 10 minutes, then fill the pans about two-thirds full.
  5. Make 25 minutes, until golden and firm to the touch. Serve warm.

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