One one of my lists, someone posted a "Colonel Sanders" corn muffin
recipe. (Thanks, Al!) I wanted corn muffins, but not sweet ones, and I
don't keep much milk in the house, so I tweaked the recipe (my
variations below).

After I put the muffins in the oven (along with the eggplant I'm
roasting for tomorrow's baba ganouj), I sauteed an onion in olive oil,
in my new pressure cooker. Then I added some (that's the exact
quantity) soaked navy beans, a couple cups of homemade veggie broth,
some water, a garlic clove, a pinch of coriander powder, and several
cups of collard greens. They're coming up to pressure now, and they and
the muffins should be done around the same time. It smells really good
in here. I'll let you know how it turns out.

Corn Muffins

Recipe By :Colonel Harland Sanders
Serving Size : 0 Preparation Time :0:15
Categories : Cornbread Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup All-purpose flour
1 cup Cornmeal
1/2 cup Sugar (I used 1/4 cup)
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Butter -- softened (I used Earth Balance)
1 cup Half-and-half (I used soymilk)
1 large Egg -- lightly beaten (I happened to have eggs
around -- otherwise, I probably would have completely eliminated the
sugar and used a banana in place of the egg.

Preheat oven to 400ºF. Grease muffin tins for 9 muffins. (I used six
ungreased silicone muffin tins)

In a large bowl, stir together the flour, cornmeal, sugar, baking
powder, and salt. Add butter and mix until crumbly. In a separate bowl,
mix the half and half with the egg and fold in the liquid mixture into
the flour mixture. Spoon into tins filling to the top. Bake about 25
minutes.

serene

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