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.