Ho inserito nella mia dispensa la farina di mais, bramata (corn meal, in inglese), giusto per provare questa ricetta. Il risultato è stato un muffin croccante fuori e morbido dentro. Il motivo è senz’altro per la cottura a 220 gradi C, contro la più frequente a 180 gradi C.
Ho adorato questi muffin per la grana diversa da quelli fatti solo con la farina di grano, anche se c’è farina di grano. L’altra cosa diversa dal solito è che c’è poco zucchero, quindi questi muffin sono ideali tagliati a metà e farciti di marmellata. Veramente ottimi, li replicherò per la prossima colazione con amici.
La ricetta è tratta dal libro in inglese Vegan for Dummies.
Cornbread Muffins
These muffins are delicious with vegan, trans fat–free margarine and blackberry jam — just ask my 2-year-old! The flaxseeds make the muffins rich in fiber, and the added soy, rice, or hemp milk can add extra nutrients and protein as well.
Preparation/cooking time: 30 minutes
Cooling time: 10 minutes
Yield: About 12 muffins
6 tablespoons water
2 tablespoons ground flaxseeds or flaxseed meal
1/2 cup whole-wheat flour
1/2 cup unbleached white flour
1 cup corn flour or finely ground cornmeal
1/4 cup rapadura sugar, Sucanat, Turbinado sugar, or maple crystals
4 teaspoons baking powder
1 cup unsweetened vanilla soy, rice, or hemp milk
1/4 cup canola oil, plus extra for oiling pan
3/4 teaspoon salt
1 Preheat the oven to 425 degrees.
2 Prepare a muffin tin by lightly oiling each cup or placing an unbleached cupcake wrapper in each cup.
3
Bring the water to a simmer in a small saucepan over medium-high heat.
Add the ground flaxseeds and whisk to dissolve any lumps. Simmer for 2
minutes and set aside.
4 Sift the flours, sugar, and baking powder into a large mixing bowl.
5 In a small mixing bowl, whisk the milk, oil, and salt until the salt is dissolved.
6
Whisk the flax mixture into the milk mixture until well combined. Add
this wet mixture to the dry, flour mixture. Stir until just smooth, and
then add the batter into the prepared cups until 3/4 full.
7
Bake for 15 minutes, or until a toothpick inserted in the center of a
muffin comes out clean. Remove from muffin pan and allow to cool for 10
minutes before serving.