Dry Ingredients:
1 Cup Whote Wheat Flour 1 Cup Cornmeal 1/2 teaspoon Salt 2 teaspoons Baking Powder Wet Ingredients: 1 Egg 1/4 Cup Maple Syrup 1/4 Cup Plain Yogurt 3/4 Cup Milk Other Ingredients: 1 Cup Whole Kernel Fresh or Frozen Corn 1. Preheat oven to 400 degrees. 2. Find all of your tools and equipment. 3. In a large bowl, combine the dry ingredients. 4. In a medium bowl, mix the wet ingredients. 5. Add the wet ingredients to the dry ingredients and mix well. 6. Fold in 1 cup of whole kernel fresh or frozen corn. 7. Grease muffin pan, or line muffin pan with paper liners. 8. Spoon in muffin batter until cups are 3/4 full. 9. Bake muffins for 20 minutes, or until golden brown. 10. Allow muffins to cool on a wire rack for 5 minutes. 11. Serve with a pat of butter, honey, or maple syrup and enjoy! Yield: 1 dozen muffins Tools and Equipment: Mixing Spoon Serving Spoon Spatula Large Bowl Medium Bowl Measuring Spoons (1/2 teaspoon and 1 teaspoon) Measuring Cup (1 Cup) Liquid Measuring Cup Muffin Pan Oven Mitts
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Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients. Recipes by Month
April 2019
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Chequamegon Bay | Farm to School Local Foods Recipes |
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The F.E.A.S.T. by the Bay website is currently maintained through the community outreach of the Farm to School Programs in the Ashland, Bayfield, and Washburn School Districts.
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