Maritime Cornmeal Muffins

I’ve been making these muffins for a long time, and I honestly don’t remember where the recipe came from, but I’ve always called them Maritime Muffins, it’s the cornmeal and the molasses and probably because I copied the recipe out some East Coast cook book.  If only I was so organized as to make notes?  These little brown beauties are quick and really delicious, best warm out of the oven with lots of butter, and Lyles Golden Syrup or my new favorite, maple butter from Quebec, it is maple syrup with the consistency of butter it comes in a jar is 100% pure maple syrup and melts into a complete indulgence on a warm Maritime muffin, best served with a large cup of David’s organic Cream of earl Grey Tea (David’s a great Canadian tea company).  Oh…I love my country.

Maritime Cornmeal Muffins

Preheat oven to 400 degrees F.

Grease a large muffin tin (I prefer to grease the muffin cups rather than use paper liners, as greasing them produces a slightly crispier outside to the muffin)

1 cup cornmeal

1 1/4 cups buttermilk or sour milk

Combine the cornmeal and the buttermilk, stir and set aside while you prep the other ingredients.

In a large bowl, combine the following ingredients;

1 cup unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/3 cup granulated sugar

In another smaller bowl;

Beat 1 large egg and then stir in the cornmeal mixture, then add 1/4 cup molasses and 1/4 cup of melted butter.  Stir this wet mixture into the dry mixture, then finally, stir in 1/2 cup of raisins, mix to combine, then fill greased muffin cups about 2/3 full.  bake 20 to 25 minutes or until golden brown and your kitchen smells amazing.

They are best served warm, best are still delicious the next day.

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