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Categories: Breads, Breakfasts

Hominy muffins

Hominy muffins
Los Angeles Times

Among the events commemorating Black History Month this year is the publication of three new books celebrating the rich and varied culinary contributions of African Americans. "Good Things to Eat, as Suggested by Rufus," is a reissue of the first ... Read more

Total time: About 40 minutes | Makes 10 muffins (or 30 mini-muffins)
Note: Adapted from "Good Things to Eat, as Suggested by Rufus" by Rufus Estes.
  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup drained, canned hominy
  • 2 tablespoons melted butter, plus additional for greasing the muffin pans
  • 1 cup milk, preferably whole cream-style
  • 2 eggs, beaten

Step 1Heat the oven to 350 degrees. Grease a 10-muffin pan (or enough mini-muffin pans for 30 mini-muffins) and set aside.

Step 2In a large bowl, sift together the flour, baking powder, sugar and salt. Set aside.

Step 3In a medium bowl, stir together the hominy, butter and milk. Whisk in the eggs. Stir the liquid ingredients into the dry ingredients just until combined.

Step 4Fill the greased muffin pans three-fourths full with batter and place in the oven. Bake the muffins until golden and a toothpick inserted in the middle comes out clean; about 25 minutes for standard muffins (18 to 20 minutes for mini-muffins). Cool the pan on a rack before removing the muffins. The muffins will keep for 3 to 5 days, stored in a sealed plastic bag at room temperature.

Each serving:
135 calories; 4 grams protein; 19 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 51 mg. cholesterol; 262 mg. sodium.
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