Raised Hominy Muffins
A dish that starts with warm cooked hominy and finishes with butter.
contains glutencontains dairy
Ingredients
US
Metric
- 1 cup warm cooked hominy
- ¼ cup butter
- 1 cup scalded milk
- 3 tablespoons sugar
- ½ teaspoon salt
- ¼ yeast cake
- ¼ cup lukewarm water
- 3¼ cups flour
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full, let rise one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed.
Nutrition (estimated, per serving)
| Calories | 460 |
|---|---|
| Protein | 10.6 g |
| Fat | 11.9 g |
| Carbs | 76.6 g |
| Fiber | 3.1 g |
| Sodium | 370 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States