Corn Muffins

2 C flour

1 C cornmeal

1 1/2 tsp of baking powder

1 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 C sugar

8 TB butter, melted and cooled slightly

3/4 C sour cream

1/2 C milk

Preheat oven to 400

1. Combine the first five ingredients.

2. Combine eggs and sugar until creamy. Add butter, mix until combined.

3. Mix sour cream and milk. Add half of the milk mixture to the egg mixture, stir until well blended. Add remaining milk mixture and mix until well blended.

4. Combine wet ingredients and dry ingredients combine until fully mixed. Do not over mix.

5. Pour mixture into muffin tins. Cook for about 18 minutes until golden brown; rotate half way through cooking.

serves 12

Honey Cornbread Muffins

1 C yellow cornmeal
1 C flour
1 TB baking powder
1/2 C granulated sugar
1 tsp salt
1 C whole milk
2 large eggs
1/2 stick butter, melted
1/4 C honey

Preheat oven to 400 degrees

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12 cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Asiago Cheese Bread

1/2 c mayonnaise
1/2 c asiago cheese, shredded
1 T parsley flakes
1 T basil
1 T minced garlic
salt & pepper

Mix together and spread on baguette slices. Broil until bubbly and cheese is starting to brown.

Wheat Bread

3 1/2 cup flour
1/3 cup gluten
1 T + 3/4 tsp yeast
2 1/2 cup hot water
Mix together 1 minute; cover, let rest 10 minutes

Add:
1/3 cup oil
1/3 cup honey
1 T salt
1 T + 3/4 tsp lemon juice
2 1/2 cup flour

Mix 10 minutes. Heat oven 350* for 1 minute, put bread in oven; let rise 30
minutes.

Put into 2 loaf pans - I let rise until bread is over the pan.

Cook for 30 minutes at 350*. Butter top when finished if you like.