This makes a good, earthy muffin. I added the orange zest to balance the taste of whole wheat. Corn starch replaced 1/4 cup of the whole wheat flour, resulting in the perfect balance of a light-yet-substantial texture for a muffin. Perfect just out of the oven or toasted and spread with honey, cream cheese or jam.
1/4 cup Clabber Girl Corn Starch
2 tsp Clabber Girl Baking Powder
1/2 tsp salt
1 1/2 cups milk
1/2 cup brown sugar
1/4 cup oil
1 egg
1 3/4 cup whole wheat flour
2 tsp orange zest (optional)
Preheat the oven to 400° F. Line a muffin tin with muffin cups or brush with oil. In a large bowl, whisk together the flour, Clabber Girl Corn Starch, Clabber Girl Baking Powder and salt. In a separate bowl, whisk the milk, brown sugar, oil, egg and orange zest, if using. Using a wooden spoon, add the wet ingredients to the flour mixture until just blended. Divide the batter evenly between the 12 muffin cups. Bake for about 15 minutes. Cool briefly and serve. Makes one dozen muffins
1/4 cup Clabber Girl Corn Starch
2 tsp Clabber Girl Baking Powder
1/2 tsp salt
1 1/2 cups milk
1/2 cup brown sugar
1/4 cup oil
1 egg
1 3/4 cup whole wheat flour
2 tsp orange zest (optional)
Preheat the oven to 400° F. Line a muffin tin with muffin cups or brush with oil. In a large bowl, whisk together the flour, Clabber Girl Corn Starch, Clabber Girl Baking Powder and salt. In a separate bowl, whisk the milk, brown sugar, oil, egg and orange zest, if using. Using a wooden spoon, add the wet ingredients to the flour mixture until just blended. Divide the batter evenly between the 12 muffin cups. Bake for about 15 minutes. Cool briefly and serve. Makes one dozen muffins