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2 cups corn flour (I use Maseca brand. You can use either the
white or yellow corn version)
1 cup sugar (I use raw sugar or cane sugar but you can use what
you have on hand)
1 egg
1 tbs. ground cinnamon (you can also add 1/2 tsp. chile powder
for a kick!)
Mix all the ingredients together. You can use a mixer or stir it by hand.
The dough will be thick (like play-dough but it should not be dry &
crumbly. If you find it too crumbly to roll into balls then add a little
additional liquid until it is of a consistency that you can work with).
Roll into golf ball size balls and place on parchment paper lined cookie
sheets and flatten slightly with a fork or glass or you can leave them in
ball shapes for a more cake like texture. If you like your cookies extra
sweet you can sprinkle on some additional sugar, cinnamon sugar or
sprinkles. I like mine just plain. Bake in a 350 degree pre-heated oven for
16-20 minutes or until the bottoms are slightly golden brown in color. If
you like your cookies a little more on the crunchy side (coffee dunkers)
then you can flatten the cookies a little more and bake additional 2-3
Enjoy
Banana Muffins
One of the most delicious and loved fruit is Banana. Banana puree is one
such processed fruit product which is enriched in potassium and its fiber
content enhances the body to loose weight.
Eating a dish incorporated with banana puree in the breakfast kick-starts
your metabolism.
So if you love banana and want to try a moist, sweet, yummy Banana
(Puree) Muffins then hold onto this recipe!
Desserts Cakes
Original Yield: 4 Servings
Sized to 8 Servings - instructions
reflect original yield of 4 Servings
Ingredients
3-4 large spoons of Banana
Puree
1 tsp Salt
2 cups Flour
1 cup cornmeal
1 cup flour
Maple Butter
3 Eggs
Preparation
Heat oven to 350F. In small mixer bowl combine cornmeal, flour, salt,
baking powder and baking soda. In large mixer bowl combine 3
tablespoons butter, brown sugar and eggs. Beat at medium speed until
well mixed (1-2 minutes). Add buttermilk, 1/3 cup maple syrup and 1
teaspoon maple flavoring. Continue beating until well mixed (2-3
minutes). Reduce speed to low; add flour mixture. Continue beating,
scraping bowl often, until well mixed (1-2 minutes), By hand, stir in
pecans. Spoon into greased 8-inch square baking pan. Bake for 25-30
minutes or until toothpick inserted in center comes out clean. (Corn
bread may dip slightly in center.)
Meanwhile, in small mixer bowl combine all maple butter ingredients.
Beat at medium speed until fluffy (2-3 minutes). Serve with warm corn
bread.
Cuisine:American
2 Eggs
1 cup Flour
1 teaspoon Salt
Preparation
*can substitute equal amount defrosted frozen corn
Grease muffin pan with cooking spray or butter. In large bowl, mix well:
cornmeal, flour, sugar, baking powder & salt. In small bowl, beat eggs
with fork. Add corn, oil & milk. Stir till blended. Add to flour mixture and
stir with spoon till mixed. Pour into muffin tin. Bake at 425 20 min. or
until golden. Can also bake in greased 8x8 pan for about 35-45 min.
Makes about 15.
Cuisine:American
Cornmeal Muffins
These cornmeal muffins are delicious. My mother's cornmeal muffins
have just the right crumb, are very tender, just a tiny bit sweet, and are
best served slathered in butter and eaten hot. Excellent for breakfast, or
as a hot bread with lunch or supper. Spicy dishes make a superb foil to
these delicate morsels of goodness.
Original Yield: 12
Ingredients
1 cup whole-grain yellow cornmeal,;
fine-ground
2 tablespoons unsalted
butter; melted
Preparation
Adjust oven rack to middle position and heat oven to 400 degrees F.
Lightly butter or spray the 12 molds in a regular-size muffin pan or fit the
molds with paper muffin cups. Alternatively, use a silicone muffin pan,
which needs neither greasing nor paper cups. Place the silicone muffin
pan on a baking sheet.
In a large bowl, whisk together the cornmeal, flour, sugar, salt. and
baking powder. In a large glass measuring cup or another bowl, whisk
the eggs, milk, and melted butter together until well blended. Pour the
liquid ingredients over the dry ingredients and, with the whisk or a
rubber spatula, gently but quickly stir to blend until batter is just
combined and evenly moistened. Do not over-mix. Divide the batter
evenly among the prepared muffin cups.
Bake muffins until light golden brown and toothpick or skewer inserted
into center of muffins comes out clean, about 20 to 25 minutes, rotating
muffin pan from front to back halfway through baking time. Transfer the
pan to a wire rack to cool slightly, about 5 minutes. Invert muffins onto
wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.