Muffins for Brunch

Writing a personal statement is a very tiring, time-consuming activity. Especially after having experienced an academic failure. So.. I'm having a very hard time trying to bring out my positive traits in order to impress the Assessors.

Although the frustration-filled introduction above might not suggest it, shasacaifrumosh is looking out to a cooking-oriented future. On second thought, the blog name itself suggests..well, everything but a savoury dish. However, the name is to be explained on another occasion.

Sticking to its original purpose, my first post will continue on a more relaxed tone. It's been almost a fortnight since the creation of this blog, and up until a few minutes ago i could not decide upon the first recipe to be featured. At first, I was seriously considering my greatest culinary success so far, a chocolate & banana cake with caramel topping (some say it looks like a muddy pokemon, but nobody hesitated on acclaiming its god-like taste!), or the delishus olive bread i whipped up last week. These recipes will surely make an appearance as soon as possible, but for now, i will stick to a brunch dish. Being an original concoction, i figured the little cornmeal darlings should be called "Sunny Morning Muffins", being as bright as french marigolds.

After successfully reaching over to my recipe box and squinting though my photo folders, I present you ...

The Sunny Morning Muffins


You will need:

1 cup cornmeal
1 cup all-purpose flour
a dash of salt
1 tablespoon sugar
1 teaspoon baking powder
1/4 cup shortening, melted (i am a fierce butter fan)
1 cup boiling milk
2 eggs
a few slices of ham and cheese, cut into squares or diced


This is a very simple recipe. Start by preheating the oven .If you know your way around the kitchen, the batter should be ready in no time (nothing personal, teach :"> ). The first step is combining all the dry ingredients in a mediumish mixing bowl, namely the flour, cornmeal, sugar, baking powder and salt. Using a wooden spoon is probably the best option, but i hold no grudges against spatulas or regular, iron spoons. Continue by adding the milk in increments, the eggs, one by one (they don't need to be separated, just make sure they are fresh, aka they shouldn't smell funny or have a runny yolk), followed by the shortening. You will see that the batter is too thick for a mixer, so combine everything thoroughly by hand, with one of the afore mentioned utensils. It is now time to add your "topling" (a combination of topping and filling.. can't find a better way to name this, being simply incorporated in the mixture). It occurs to me now some veggies could also complement the taste in a lovely way. Consider adding diced bell peppers or even tomatoes... the combinations are endless and completely up to what tickles your fancy.
After you're done mixing, grease and flour a muffin tin, and pour about 2 heaping tablespoons of batter in each cup. Place on the middle rack of the oven for about 20 minutes, or until they turn golden. You can also test if they're ready to be pulled out by inserting a wooden skewer or a toothpick in the middle of a random muffin. They are done if the skewer comes out clean(not sticky or crumbly). Makes about 12 muffins.


Your newest fud-defending recruit,
Andi

P.S.: Better quality photos to come, maybe even sets to cover step by step cooking instructions!