Absolutely, adjust the seasonings to suit your taste.Interesting Aunt Bea. So you can make French toast without the egg white? Also, if I wanted a savoury version, I suppose I could just omit the sugar and vanilla, and add some salt and pepper?
I just put the pan in the refrigerator. Since I didn't feel like going through the huffing and puffing of getting Craig to go through my odd size pans that are stored too high for me to reach, I used a 10 inch square pan. I also used vanilla bean seeds instead of the citrus since I didn't have an orange. I will say the dough tastes really good!
I have no need of doubling! Just me and Ollie to cook for. Thanks Dragn!
The most traditional version has no citrus because our country can't grow them so your substitute is OK. That makes it even sweeter and richer however, so have it with black coffee or citrusy tea or drinks.I just put the pan in the refrigerator. Since I didn't feel like going through the huffing and puffing of getting Craig to go through my odd size pans that are stored too high for me to reach, I used a 10 inch square pan. I also used vanilla bean seeds instead of the citrus since I didn't have an orange. I will say the dough tastes really good!
Preheat oven to 400f
Grease or spray muffin tin.
Set aside 1/2 cup milk with 1 t vinegar.
1/3 cup cornmeal
1/2 cup whole wheat or AP flour
1/2 t salt
1 t sugar optional
1/2 t Baking Powder
1/4 t Baking Soda
Add and whisk together
1/4 cup oil or melted butter
1/2 cup soured milk or buttermilk
Portion into 6 greased muffin cups, let sit for 5 minutes and bake in preheated 400f oven for 11 minutes or until a toothpick tests clean, turn out onto rack and cool.
You are so right about bread baking weather, pepper! I had packed my bread machine away in spring figuring we'd be moving by now (soon, very soon) but I brought the box up from the basement this weekend and baked a loaf of my favorite Country "White" bread (I use half white whole wheat instead of all bread flour) so that I could have a leftover meatloaf sandwich. Heaven!It's bread baking time again!...
A loaf of rye bread, I had to bake, since it got so cool here! by pepperhead212, on Flickr
@KatyCooks, hand in your "I'm a Brit" card right now! The first thing that came to my mind was lemon curd - as in split a scone, smear with lemon curd, and place a generous dollop of clotted cream on top. I don't know about how nice or available fresh lemons are by you, but you might want to give this recipe (which I have not made) a quick look: Lemon Curd...What I am wondering is what to do with the 6 egg yolks that will be left over?