Molasses Corn Muffins

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Quantity: 12 pcs.

Muffins baked with whole-grain cornmeal and sweetened with molasses not only taste amazing, but they're also rich in fiber and the micronutrients found in both. The warm flavor of corn and molasses is beautifully complemented by spicy cinnamon and balanced by refreshing orange zest. The muffins are delicious, soft, and slightly crumbly on the inside. Sprinkle the tops with rolled oats before baking to enhance the healthy benefits of these baked goods. Using parchment liners instead of traditional paper muffin tins is also a fun touch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup whole grain cornmeal
1 cup premium wheat flour
0.5 cups of sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 tsp fine salt
0.5 tsp of soda
2/3 cup plain yogurt or sour cream
0.5 cups of smooth applesauce
0.5 cup molasses
0.5 tsp finely grated orange zest
2 large eggs
110 g butter, melted (8 tbsp)
1/4-1/3 cup toasted rolled oats, for topping muffins (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, premium flour, sugar, baking powder, cinnamon, yogurt, sour cream, applesauce, molasses, Orange zest, eggs, butter, rolled oats

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Cut parchment paper into twelve 12x12 cm squares. Lightly grease the inside of a 12-cup muffin tin. Place one square of parchment paper over one well and press it inward with your fingers until it adheres to the sides of the tin. Press the paper down if necessary and repeat with the remaining sheets (you can use paper muffin liners, but parchment makes the process more appealing).
In a large bowl, combine corn flour, wheat flour, sugar, cinnamon, baking soda and salt.

In a separate small bowl, whisk together the yogurt, applesauce, molasses, orange zest, eggs, and butter.
Stir the liquid mixture into the flour mixture and knead into a dough (don't worry if the dough is lumpy, it means it's not over-beaten).
Fill each muffin cup almost to the top (use an ice cream scoop lightly sprayed with cooking spray). Sprinkle each muffin with toasted oats.
Bake, rotating the pan halfway through, until a toothpick inserted into the muffin comes out clean and the tops are slightly puffed and springy, 20-24 minutes. Let rest in the pan for 3 minutes, then turn out onto a wire rack and let cool completely, 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.

Categories:

recipe / Breakfast / Desserts / Cupcakes, biscuits / / American cuisine

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