Recipe: Hominy muffins

Recipe: Hominy muffins
Vintage: Hominy muffins from "Good Things to Eat, as Suggested by Rufus," a just-published reissue of a 1911 book. The period recipes haven't been modernized, but can yield good results with a little improvisation. (Carlos Chavez / Los Angeles Times)

Total time:

About 40 minutes



10 muffins (or 30 mini-muffins)


Adapted from "Good Things to Eat, as Suggested by Rufus" by Rufus Estes. Whole cream milk can be found at Trader Joe's.

1 1/2 cups flour

1 tablespoon baking powder

1 tablespoon sugar

1/4 teaspoon salt

1 cup drained, canned hominy

2 tablespoons melted butter, plus additional for greasing the muffin pans

1 cup milk, preferably whole cream-style

2 eggs, beaten

1. Heat the oven

to 350 degrees. Grease a 10-muffin pan (or enough mini-muffin pans for 30 mini-muffins) and set aside.


2. In a large bowl,

sift together the flour, baking powder, sugar and salt. Set aside.

3. In a medium bowl,

stir together the hominy, butter and milk. Whisk in the eggs. Stir the liquid ingredients into the dry ingredients just until combined.

4. Fill the greased muffin pans

three-fourths full with batter and place in the oven. Bake the muffins until golden and a toothpick inserted in the middle comes out clean; about 25 minutes for standard muffins (18 to 20 minutes for mini-muffins). Cool the pan on a rack before removing the muffins. The muffins will keep for 3 to 5 days, stored in a sealed plastic bag at room temperature.

Each serving:

135 calories; 4 grams protein; 19 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 51 mg. cholesterol; 262 mg. sodium.