Cornmeal Molasses Crumb Muffins

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins

Ingredients

• 1 cup unbleached flour
• 3/4 cup yellow cornmeal, preferably stone ground
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 large egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1/4 cup unsulphured molasses
• 2 tablespoons yellow cornmeal, preferably cornmeal
• 1 1/2 tablespoons unbleached flour
• 2 tablespoons packed light brown sugar
• 1 pinch salt
• 1 tablespoon cold unsalted butter

Recipe

• 1 preheat the oven to 400* and butter 12 muffin cups. to make the muffin batter, stir the flours, cornmeal, baking powder, salt and spices together in a large mixing bowl. in a separate bowl, beat egg lightly, then whisk in the milk, oil and molasses. set aside.
• 2 make the crumb topping by combining the crumb ingredients in a mixing bowl and then rubbing them between your fingers until you have large, damp crumbs.
• 3 make a well in the dry ingredients, add the liquids, and stir with a few deft strokes, just to blend. divide the batter evenly among the muffin cups. sprinkle some of the crumb topping on each muffin and bake 18 to 20 minutes.
• 4 when the muffins are done, the topping should be browned lightly and the muffins themselves slightly springy to the touch. cool the muffins on a rack in the pan for 5 minutes, after which they should lift right out. serve them hot, storing leftovers in a sealed plastic bag for up to 2 days. to reheat, wrap in foil and place in a hot oven for 5 minutes.