Two-Tone Maple Cornmeal Muffins Pressure Cooker Recipe

Recipe Category: Muffins

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Two-Tone Maple Cornmeal Muffins Pressure Cooker Recipe

Ingredients

Makes 12 muffins

BLUE CORNMEAL BATTER

  • ¾ cup whole wheat pastry flour
  • ¾ cup fine-to medium-grind blue cornmeal (harina de maiz azul para tortillas)
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 3 tablespoons light olive oil
  • 3 tablespoons maple syrup
  • 1 cup buttermilk

YELLOW CORNMEAL BATTER

  • ¾ cup unbleached all-purpose flour
  • ¾ cup fine-grind yellow cornmeal, preferably stone-ground
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 3 tablespoons light olive oil
  • 3 tablespoons maple syrup
  • 1 cup buttermilk

Method

  1. Preheat the oven to 350° F
  2. Grease or coat with olive oil spray the cups of a standard (2¾-inch) muffin tin
  3. Make the blue batter
  4. In a medium bowl, combine the dry ingredients
  5. In a small bowl or measuring cup, whisk the oil, maple syrup, and buttermilk together
  6. Add the wet ingredients to the dry and, with a large rubber spatula, stir just until all ingredients are moistened yet thoroughly blended
  7. Take care not to overmix
  8. Set aside
  9. Prepare the yellow batter in the same manner
  10. The batters will be thin and pourable
  11. Using an oversized spoon, fill each muffin cup first halfway with the blue batter, then fill with the yellow batter, filling each cup level with the top
  12. With a knife, draw a spiral through to the bottom of the cup
  13. Bake until golden and the tops are dry and springy to the touch, 25 to 30 minutes
  14. A cake tester will come out clean when inserted into the center
  15. Cool in the pan 5 minutes before removing to a wire rack
  16. Serve warm or store in the refrigerator
  17. Keep a bag in the freezer for impromptu dining

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