Fiddlehead Muffins
Yield
1 dozenPrep
20 minCook
20 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
| ⅓ | cup |
milk
skim powder |
|
| ⅕ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 50 | millilitres |
vegetable oil
|
*
|
| 1 | each |
eggs
|
|
| 250 | milliliters |
water
|
*
|
| 1 | cup |
fiddleheads
cooked and drained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
| 79 | ml |
milk
skim powder |
|
| 47 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 5E+1 | millilitres |
vegetable oil
|
*
|
| 1 | each |
eggs
|
|
| 2.5E+2 | milliliters |
water
|
*
|
| 237 | ml |
fiddleheads
cooked and drained |
* |
Directions
Preheat oven to 200 C.
Thoroughly combine dry ingredients in a large bowl.
In a small bowl, beat oil, egg and water with a rotary beater; stir into dry ingredients with minimum mixing.
Batter should be somewhat lumpy.
Blend in fiddleheads.
Fill greased muffin pans with 50 ml of batter; bake about 20 minutes.
Cool pans on a cake rack; loosen muffins by running a small knife around the edges.
Serve warm.
