Fiddlehead Muffins
- Main Ingredient: Cornmeal
- Preparation: Baked Goods
- Yield:
Fiddlehead Muffins ingredients
- 250 ml flour
- 250 ml Cornmeal
- 75 ml Skim milk powder
- 50 ml Sugar
- 1 ml Salt
- 20 ml baking powder
- 50 ml Oil
- 1 Eggs
- 250 ml water
- 250 ml fiddleheads -- cooked and drained
Cooking Fiddlehead Muffins
1. Preheat oven to 200 C. Thoroughly combine dry ingredients in a large bowl.
2. In a small bowl, beat oil, egg and water with a rotary beater; stir into dry ingredients with minimum mixing.
3. Batteri should be somewhat lumpy.
4. Blend in fiddleheads.
5. Fill greased muffin pans with 50 ml of batter; bake about 20 min. Cool pans on a cake rack; loosen muffins by running a small knife around the edges.
6. Serve warm.
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