Spoon-bread muffins
Spoon-bread muffins blend the creamy texture of spoon bread into convenient muffin form. Perfect as a breakfast treat or side dish, they are easy to prepare and bursting with cornmeal flavour.
Cook time 40 min
Prep time 15 min
Ingredients:
3/4 tsp salt2 tbsp butter
2 cups dried milk
1.50 cups cornmeal
2 tsp baking soda
2 eggs
Spoon-bread muffins are a delightful Southern-inspired treat, combining the creamy richness of spoon bread with the convenience of individual muffin servings. These muffins are perfect for breakfast, a snack, or a side dish, providing a unique twist to your traditional cornbread. Let’s dive into this easy-to-follow recipe to create a batch of these delicious muffins.
Instructions:
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper muffin liners.
In a medium bowl, melt the 2 tablespoons of butter. Let it cool slightly. Then add the 2 eggs and beat them together until the mixture is smooth and well combined.
In a large bowl, mix together the 3/4 teaspoon of salt, 2 cups of dried milk, 1.5 cups of cornmeal, and 2 teaspoons of baking soda. Stir until the dry ingredients are uniformly combined.
Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently to combine the ingredients, ensuring not to overmix the batter. Mix just until the ingredients are moistened and evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the spoon-bread muffins warm or at room temperature. They are perfect for breakfast, a snack, or alongside a meal.
By following these simple steps, you can create a batch of spoon-bread muffins that are sure to impress your friends and family. Their unique texture, blending the softness of spoon bread with the golden crust of cornbread, makes them a versatile addition to any meal. Enjoy your homemade spoon-bread muffins warm, fresh out of the oven, with a pat of butter or a drizzle of honey.
Spoon-bread muffins FAQ:
Bake the spoon-bread muffins in a preheated oven at 375°F (190°C) for 15 to 20 minutes. They are done when they are golden brown and a toothpick inserted in the center comes out clean.
Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. The muffins should also be golden brown on top.
Yes, store any leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze them in a resealable bag for up to 3 months.
You can substitute dried milk with an equal amount of whole milk or a milk alternative. If using liquid milk, reduce the liquid elsewhere in the recipe to maintain the consistency of the batter.
Use a standard muffin tin for this recipe. The batter should fill each cup about three-quarters full to allow for proper rising and baking.
Cooking Tips:
- Preheat your oven to 375°F (190°C) before you start mixing your ingredients to ensure even baking.
- Use room temperature eggs to help your batter mix more evenly.
- To avoid lumps in your batter, gradually mix the dried milk with water before combining it with other ingredients.
- Grease your muffin tin well or use paper liners to prevent the muffins from sticking.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove.
Nutrition Facts
12 ServingsCalories 160kcal
Protein 9g
Carbohydrates 22g
Fiber 0.59g
Sugar 10g
Fat 4.30g