Dinner's on the stove/in the oven

[Guest guest]

One one of my lists, someone posted a " Colonel Sanders " corn muffin

recipe. (Thanks, Al!) I wanted corn muffins, but not sweet ones,

and I don't keep much milk in the house, so I tweaked the recipe (my

variations below).

 

After I put the muffins in the oven (along with the eggplant I'm

roasting for tomorrow's baba ganouj), I sauteed an onion in olive

oil, in my new pressure cooker. Then I added some (that's the exact

quantity) soaked navy beans, a couple cups of homemade veggie broth,

some water, a garlic clove, a pinch of coriander powder, and several

cups of collard greens. They're coming up to pressure now, and they

and the muffins should be done around the same time. It smells

really good in here. I'll let you know how it turns out.

 

Corn Muffins

 

Recipe By :Colonel Harland Sanders

Serving Size : 0 Preparation Time :0:15

Categories : Cornbread Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup All-purpose flour

1 cup Cornmeal

1/2 cup Sugar (I used 1/4 cup)

1 tablespoon Baking powder

1/2 teaspoon Salt

1/2 cup Butter -- softened (I used Earth Balance)

1 cup Half-and-half (I used soymilk)

1 large Egg -- lightly beaten (I happened to have

eggs around -- otherwise, I probably would have completely eliminated

the sugar and used a banana in place of the egg.

 

Preheat oven to 400ºF. Grease muffin tins for 9 muffins. (I used six

ungreased silicone muffin tins)

 

In a large bowl, stir together the flour, cornmeal, sugar, baking

powder, and salt. Add butter and mix until crumbly. In a separate

bowl, mix the half and half with the egg and fold in the liquid

mixture into the flour mixture. Spoon into tins filling to the top.

Bake about 25 minutes.

 

serene

--

" A conservative is someone who worships the views of dead liberals. "

-- The Holy Church of Happy Good Times