When I first got my WonderMill Grain Mill I assumed I would use it mostly to grind wheat for bread flour. Then I started learning about all the different things it can grind, and realized that I was not thinking creatively enough. Oh sure, I will still use it for bread, but you can also use it to grind oats, rice, and even popcorn! Popcorn really got my attention and I was fascinated by the idea of using it to make cornmeal.
We were having a fish stew for dinner one day last week, so I decided corn muffins would be a perfect accompaniment. I set up the grain mill on the counter,
The WonderMill has different settings to control how the flour is processed, and I ground the popcorn on the Bread setting. I think commercial cornmeal is usually more coarsely ground, but I thought this was perfect. The muffins were lighter and fluffier than usual and the entire family noticed the difference. Of course the freshness of the cornmeal made them better too!
I used a recipe from the Joy of Muffins Cookbook, which is one of my favorite source of muffin recipes. This recipe uses just a little honey to sweeten the batter, so it makes muffins that not too sweet, and are perfect for serving with a hearty stew.
I baked them in the mini-muffin baker I received for my birthday, so I was able to play with both my new kitchen gadgets in one day! Of course the oven would work fine for baking the muffins too.
Corn Muffins Printable Recipe Here
- 1 c. cornmeal
- 1/2 c. whole wheat flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1 eggs
- 1 c buttermilk
- 1 T honey
- 1 T oil
- Combine the cornmeal, wheat flour, baking powder, and baking soda in a bowl.
- Combine the egg, buttermilk, honey and oil in another bowl.
- Mix them together and stir until just combined.
- Spoon into greased muffin tins and bake at 375 for 20-25 minutes, or bake in a mini-muffin maker for 8 minutes.