Saturday, January 10, 2009

Light Corn Muffins or Pancakes

These muffins gave me a chance to try out the "Edna Lewis Baking Powder" I mixed up last week, with excellent results. Miss Lewis felt (as do I) that double-acting baking powder gives baked goods an off-putting metallic taste. She recommended mixing up one's own baking powder, using 2 parts cream of tarter to 1 part baking soda. These muffins came out light and golden and satisfying, and I didn't miss the taste of whole milk or butter for a second. We turned the leftover batter into a tasty batch of corn pancakes this morning, topped with blackberries and syrup.

1 1/4 cups all-purpose flour
3/4 cup enriched corn meal
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Preheat oven to 400F. Combine dry flour, corn meal, sugar, baking powder and salt (if desired). Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes or until golden brown.

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