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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.
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)
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Total time: About 40 minutes

Servings: 10 muffins (or 30 mini-muffins)

Note: 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.

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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.

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