Fiddlehead Muffins

10 ingredients
8 steps

Ingredients

  • 1 cup flour, all-purpose
  • 1 cup cornmeal
  • 13 cup milk skim powder
  • 15 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 50 millilitres vegetable oil
  • 1 each eggs
  • 250 milliliters water
  • 1 cup fiddleheads cooked and drained

Directions

  1. 1
    Preheat oven to 200 C.
  2. 2
    Thoroughly combine dry ingredients in a large bowl.
  3. 3
    In a small bowl, beat oil, egg and water with a rotary beater; stir into dry ingredients with minimum mixing.
  4. 4
    Batter should be somewhat lumpy.
  5. 5
    Blend in fiddleheads.
  6. 6
    Fill greased muffin pans with 50 ml of batter; bake about 20 minutes.
  7. 7
    Cool pans on a cake rack; loosen muffins by running a small knife around the edges.
  8. 8
    Serve warm.

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