Jun 28 2015
Yesterday it was rainy all day so I baked some buttermilk corn muffins. The recipe made 12 small and 3 large muffins. I filled 6 of the small muffins and then added some shredded sharp cheddar to the batter for the rest. I topped the small ones with some extra cheddar. After they baked I brushed some butter on top and sprinkled the plain ones with a mix of sugar and cinnamon. Those were for my wife.
Woke up this AM to some sun and no rain! For a late breakfast I had thawed some of my scrapple so I fried up two slices of it in bacon grease about 7 minutes per side for extra crispy and then fried two eggs after pouring some of the grease off. I covered them to let self-baste. I had salt and pepper on them and some blue agave amber syrup on the scrapple. I was out of maple syrup. I had one of the large cheese muffins with a little butter. That tasted mighty good to start my day out right!
Smokin Don
Scrapple recipe:
http://www.letstalkbbq.com/index.php?topic=12674.msg172655#msg172655Muffin Recipe:
Buttermilk corn muffins
Ingredients
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 cups low fat buttermilk
• 3 tablespoons vegetable oil
• 2 large egg whites, lightly beaten
• Cooking spray
Procedures
1.
Preheat oven to 425°F. Spray muffin tin(s) with cooking spray.
2.
In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. Make an indentation in the middle.
3.
In a Pyrex measuring cup (or small bowl), whisk together buttermilk, oil, and egg whites. Pour into dry ingredients. Mix everything until just moist.
4.
Evenly divide batter among muffin cups. Bake 12 minutes. Remove and cool on a wire rack.
