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Fiddlehead Muffins

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 250 milliliters flour

    2. 250 milliliters cornmeal

    3. 75 milliliters skim milk powder

    4. 50 milliliters sugar

    5. 1 milliliter salt

    6. 20 milliliters baking powder

    7. 50 milliliters oil

    8. 1 each egg

    9. 250 milliliters water

    10. 250 milliliters fiddleheads -- cooked and drained

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 200 C. Thoroughly combine dry ingredients in a large bowl. In a small bowl, beat oil, egg and water with a rotary beater; stir into dry ingredients with minimum mixing. Batter should be somewhat lumpy. Blend in fiddleheads. Fill greased muffin pans with 50 ml of batter; bake about 20 min. Cool pans on a cake rack; loosen muffins by running a small knife around the edges. Serve warm.

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