As we celebrate KfB‘s first birthday this week with finger food and dessert recipes, here is how I decided to join in the virtual celebration. Its amazing to imagine that this group was only formed a year back, how much it has grown and matured in this short span of time. I think the success of any institution is determined by the quality and compatibility of people that form it. In case of KfB, apart from sheer hard work the core KfB team has put in, its the nicety of the members that have kept it going from strength to strength. Good things happen to good people; and this is my ode to the good people on KfB, all of whom are absolute sweethearts.
This recipe is something I picked up from the Breakfast Book by Diana Terry. Its one of those books dad had picked up from an old book store many many years back, and it was lying in mom’s bookshelf for a long long time. So, when I got married and packed my bags before moving homes, I literally stole this book from her shelf (and a few others – mom doesn’t like to part with her cookery books, irrespective of the extent of their usage). With its white hard-bound cover, ornamental font, food sketches and no-nonsense recipes, the book is as Old English as it can get.
When I stumbled upon the cornmeal muffin recipe, there was initial surprise followed by a slight doubt, eventually a sense of challenge and a glint of hope for the polenta that was lying ignored in my fridge because the husband finds it ‘soapy’ to have it the traditional way. I scaled down the proportions from the original recipe, and used diluted sour yoghurt instead of buttermilk (since I didn’t have any at that point).
Ingredients: (makes 6 muffins)
- 3/4 cup polenta
- 1/4 cup wholemeal flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1 tbsp honey
- 1 tbsp melted butter
- 1 egg
- 3/4 cup thinned yoghurt
- Combine dry ingredients (polenta, flour, salt, baking powder)
- Whisk together wet ingredients (egg, honey, butter, buttermilk)
- Combine by stirring in wet mixture into dry mixture.
- Drop spoonfuls into greased and lined muffin tray and bake at 200 deg C for 20 mins.
- Rest for 10 mins before taking them out.
- Drizzle with some honey and serve warm.