These might be good to make for Thanksgiving or any other holiday.
* Exported from MasterCook *
Muffins, Kosher Cornbread
Recipe By :GIORA SHIMONI
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Food Processor Grains
Hand Made Low Fat
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup honey
1/3 cup vegetable oil
2 large eggs
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 cup sugar
1 teaspoon salt
1 cup soy milk
Like many kosher cooks, Giora Shimoni has found that "the biggest
challenge to creating a kosher Thanksgiving meal is making the
traditional Thanksgiving side dishes in pareve (non-dairy) form, so
they can be eaten with the turkey." Shimoni swapped the butter and
milk found in many recipes with oil and soy milk, to create these
sweet cornbread muffins for the holiday.
The character of your muffins will vary depending on the type of
cornmeal you use. This recipe uses a coarse grind, which yields a
textured, somewhat airy muffin. Shimoni described his as cake-like,
so he likely used finely ground cornmeal for his muffins.
Prep: 10 mins
Cook: 20 mins
Total: 30 min
Yield: 16 muffins
Servings: 16
Preheat the oven to 375F/190C
Grease a large 12-cup muffin pan, or line the cups with paper or foil liners.
In a large mixing bowl, beat the honey, oil, and eggs until well mixed.
In another large bowl, whisk together the cornmeal, flour, baking
powder, sugar, and salt.
Alternate adding the flour mixture and soy milk to the honey/oil/egg
mixture, mixing after each addition, just until the batter is smooth
and lump free. [Note: the original recipe said to "alternate adding
flour mixture and soy milk to dry ingredients", which is clearly
wrong.]
Pour the batter into muffin cups, filling each until it is about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes or the muffins are
firm and golden, and a tester inserted in the center toothpick comes
out clean. Transfer to a wire rack to cool. ?
S(Internet Address):
"<https://www.thespruce.com/dairy-free-cornbread-muffins-2122040>"
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Per Serving (excluding unknown items): 183 Calories; 6g Fat (27.3%
calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1 Fat; 1 Other Carbohydrates.
Serving Ideas : They're also nice for breakfast or brunch (try
tossing some berries into the batter). And their individual serving
size and portability make them a good choice for potlucks or cookouts.
NOTES : 2017 - 1118