Cornmeal-Molasses Muffins

Name: Cornmeal-Molasses Muffins
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters smooth applesauce; 1 teaspoon baking powder; 1 teaspoons baking soda; 2 larges eggs; 237 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 237 milliliters stone-ground cornmeal; 118 milliliters molasses; 59 milliliters toasted oats for sprinkling, optional; 1 teaspoons finely grated orange zest; 1 teaspoons fine salt; 118 milliliters sugar; 8 Tbsps stick unsalted butter, melted; 158 milliliters plain yogurt or sour cream

You can never have too many morn meal recipes, so give Cornmeal-Molasses Muffins a try. This recipe makes 12 servings with 259 calories, 4g of protein, and 10g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up orange zest, flour, yogurt, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).

Equipment you will use

Baking Paper

Muffin Liners

Muffin Tray

Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.

Ingredients you will need

Baking Soda

Cinnamon

Cornmeal

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.

Ingredients you will need

Orange Zest

Applesauce

Molasses

Butter

Yogurt

Egg

Equipment you will use

Whisk

Bowl

Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).

Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help).

Ingredients you will need

Cream

Ice

Sprinkle each muffin with the toasted oats.

Ingredients you will need

Oats

Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes.

Equipment you will use

Toothpicks

Oven

Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.

Equipment you will use

Wire Rack