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|Cornmeal||14 Ounce (400 Gram)|
|Whole wheat pastry flour||7 Ounce (200 Gram)|
|Baking powder||1 Tablespoon|
|Oil||5 Ounce (150 Milliliter)|
|Maple syrup/Barley malt syrup/honey||5 Ounce (150 Milliliter)|
|Milk/Soya milk||12 Ounce (350 Milliliter)|
|Natural yoghurt||2 Tablespoon|
Serving size: Complete recipe
Calories 3643 Calories from Fat 1499
% Daily Value*
Total Fat 170 g261.4%
Saturated Fat 27.5 g137.3%
Trans Fat 0 g
Cholesterol 37.9 mg
Sodium 3423.4 mg142.6%
Total Carbohydrates 497 g165.7%
Dietary Fiber 41.8 g167.4%
Sugars 106.2 g
Protein 54 g107.7%
Vitamin A 7.8% Vitamin C 0.25%
Calcium 170.9% Iron 113.5%
*Based on a 2000 Calorie diet
Combine all the dry ingredients in a bowl.
In a separate bowl, mix the wet ingredients together.
Mix the wet ingredients into the dry ones to make a thick pourable mixture, mixing well.
If it is too thick, add more milk.
Transfer to a greased 20cm (8in) square cake tin and bake in the oven for 35-40 minutes.
Replace 150g (5oz) of the cornmeal with 150g (5oz) bran flakes.
Make 24 small or 12 large corn muffins: spoon the mixture into muffin tins and bake at 190Â°C/375Â°F/Gas mark 5 for 15-20 minutes for small muffins, 20-25 minutes for large.