Wednesday, February 2, 2011

Savory Cornmeal Muffins

The weather has been awful for the past couple days so Purdue had cancelled classes. I didn’t dare to venture out in the freezing cold to go to the lab, and there is only so much work that I could do from home. After watching The Office on Netflix for about 4 hours, I had to do something productive! Baking seemed like a good way to kill time as it generally takes a while to bake something and there is also a lot of cleaning involved :). We’ve had a packet of cornmeal in our freezer for a while, so I thought of experimenting with it and cornmeal muffins with soup seemed perfect for a snow day. They turned out really good and I’ll definitely be making more of these in the future.

Recipe adapted from:
Ingredients (for 12 muffins)
1 cup cornmeal
1 cup wheat flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1 egg (Didn’t have eggs, so I used Egg Beaters. Egg whites can be used as well.)
3/4 cup milk
1/4 cup oil
2 tbsp melted butter/margarine
~1.5 cups chopped vegetables (I used peas, carrots, green and red pepper and green beans. Any other vegetables can be used as well.)

Preheat oven to 400 F. Mix the dry ingredients (cornmeal, wheat flour, baking powder, sugar, salt and pepper) in a bowl. In another bowl, mix egg, milk, oil and butter and then slowly add the liquid to the dry ingredients. Stir until mixed. Add the chopped vegetables to the batter and mix well. Grease muffin tins and fill each cup ~3/4 full. Bake for ~25 minutes until golden brown.
That’s the generic recipe, but it is pretty versatile. You can add your favorite spices, herbs or cheese to the batter. Enjoy the warm muffins with soup, chili, or just some butter.