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Title: Down-Home Breakfast Muffins
Categories: Quick
Yield: 12 Muffins
| 1 | c | Flour, buckwheat |
| 3/4 | c | Flour |
| 2 | tb | Cornmeal, yellow |
| 1 | tb | Sugar |
| 2 1/2 | ts | Baking powder |
| 1 | ts | ;salt |
| 1/2 | ts | Baking soda |
| 1 | c | Cream, sour |
| 1/3 | c | Milk |
| 1/3 | c | Butter; melted & cooled |
| 2 | lg | Eggs; separated |
Preheat oven to 375 degrees. Grease 12 standard size muffin pan cups or line with paper liners.
Mix together buckwheat flour, all-purpose flour, cornmeal, sugar, baking powder, salt, and baking soda.
Mix together sour cream, milk, butter, and egg yolks.
At high speed, beat egg whites until stiff, but not dry, peaks form.
Make a well in the center of flour mixture. Pour sour cream mixture into well. Stir with a fork until dry ingredients are just moistened. Fold in egg whites.
Spoon batter into prepared pan, filling cups almost to top.
Bake muffins until tops are firm and lightly golden, 25 minutes. Transfer pan to a wire rack to cool slightly.
Baking Tips: Buckwheat flour is relatively low in gluten. It has a strong flavor and is used to make pancakes and Russian blini.
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