The Miller’s Corn Muffins

Original Master Miller’s 17th and 18th Century Recipes

The Miller’s Corn Muffins

1 c. Corn Meal

1 c. Flour

2 tbs. Sugar

3 tsp. Baking Powder

1 tsp. Salt

1 c. Milk

¼ c. Melted Shortening

1 Egg, slightly beaten

 

Preheat oven to 425 degrees. Grease bottom of 12 muffin pan cups. Sift flour with sugar, baking powder and salt. Add corn meal. Measure milk in 2 cup measure. Add oil and egg. Beat with fork to mix well. Make hollow in center of flour mixture, add milk mixture all at once, stir quickly with fork – DO NOT BEAT. Batter will be lumpy. Fill muffin cups 2/3 full. Bake 15 to 20 minutes or until golden. Serve hot!

Bonneyville Mill County Park

Working antiquity and picturesque beauty away you. The water-powered mill has produced quality flour for over 150 years. Tour the mill, purchase flour, visit the gift shop and enjoy the parks beautiful surroundings. Open Wednesday – Sunday May – October.

Recipe Courtesy of:

Bonneyville Mill County Park
County Road 131, Bristol, IN 46507
574.825.1324


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