A constant goal of mine is to be more homemade type and to save money. What better way to be a homemade type and save money than by grinding my own flours! Seriously! It was so easy and so fun (and cheap too!)
We incidently purchased popping corn kernals to make homemade popcorn in an “antique” hot air popper so when I went to experiment with my new grain mill, corn meal came to mind.
Additionally, we had purchased rice in bulk at Winco and purchased three quarters of a pound for less than a dollar (talk about cheap) so we ground up some rice to make rice flour as well!
Prior to starting the cooking process for the muffins, we ground our kernals into corn meal, and our rice into rice flour.
We placed the flours into separate plastic bags since we knew we would be using them in a few hours. I would recommend an air tight container if you are going to let the flour sit for longer periods of time.
Next, we moved onto our muffins!
Ingredients:
1 cup yellow cornmeal
1 cup rice flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Directions:
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
Hubby melted some butter and honey and brushed it on the top of the muffins prior to serving with dinner and I have to say, all of us – kids included – enjoyed our honey cornbread muffins!
This recipe was adapted from http://www.foodnetwork.com/recipes/patrick-and-gina-neely/honey-cornbread-muffins-recipe.html?oc=linkback
- 1 cup yellow cornmeal
- 1 cup rice flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- ½ stick butter, melted
- ¼ cup honey
- Special equipment: paper muffin cups and a 12-cup muffin tin
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
