Canoeing Cornmeal Muffins

These golden muffins were an essential source of fuel on our recent trip. They kept us going for 4 days of, at times, gruelling canoeing in the rain.

They were bumped around in a bag, and often not kept in an airtight container, yet they were still moist and delicious throughout their ordeal...and ours.

I should mention: as these were our main energy source for the better part of a week, this recipe makes quite a few (24 to be exact). For less strenuous times, halve the ingredients' quantities.

Canoeing Cornmeal Muffins

Dry Ingredients:
4 cups of unbleached flour
2 cups of cornmeal
3/4 cup of sugar
2 tbs baking soda
2 tbs baking powder
1/2 tsp of sea salt

Other ingredients:
4 cups of buttermilk
1/2 cup of corn oil
3 large eggs

Method:

1. Pre-heat the oven to 350F (180C).
2. In a large bowl combine the dry ingredients and mix well.
3. In a separate bowl, mix the buttermilk, oil and eggs together well. Add to the dry mixture and stir.
4. Spoon batter into muffin tins.
5. Bake for about 15 -20 minutes or until golden and firm to touch.

Comments

[kim]

these look delicious! do you think they'd withstand adding some fresh (or frozen..or canned) corn?

[Syrie]

Absolutely! I had actually meant to put that in the post. I hadn't thought of corn - I was thinking more along the lines of raisins or dried cranberries - but corn would be an excellent addition and the muffins would certainly hold.

[Patricia Scarpin]

They look really tender!

[Melissa]

I plan on making these and using some corn, green chili and sharp cheddar. Hello Dolly. Yummy. Can't wait.

[Kevin]

Love corn muffins and heading for a 2 week trip into the Boundary Waters - will definetly make these - thanks for the recipe!
Kevin