Breakfast is terribly important in New York. Workers head into the office on a full stomach knowing they may not get to lunch for many hours. This spawned huge corn muffins, jumbo bagels and thick Kaiser Rolls and super-sized coffee. These luscious muffins can be found at diners, corner carts and deli’s around the city every morning.

Al's New York Corn Muffins

Al's New York Corn Muffins
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: American
Serves: 12
  • 2 Cups cornmeal
  • 1 Cup flour
  • 1 Cup sugar
  • 1 Tablespoon baking powder
  • salt, to taste
  • 1 Cup shortening; plus more
  • 1 egg
  • 1 1/4 Cups milk
  • 1 teaspoon vanilla extract
  1. Combine corn meal, flour, sugar, baking powder and dash salt in large bowl.
  2. Cut in shortening until mixture resembles coarse crumbs.
  3. Beat egg in small bowl.
  4. Stir in milk and vanilla. Add to corn meal mixture, stirring just enough to moisten. Do not over-beat.
  5. Fill each of 12 muffin Cups 2/3 full.
  6. Bake muffins at 350 degrees until golden, 20 to 25 minutes.
  7. Let cool thoroughly in muffin Cups before loosening from pan or they will fall apart.
  8. Carefully remove from pan.
This recipe yields 12 muffins.

Each muffin: 354 calories; 150 mg sodium; 20 mg cholesterol; 18 grams fat; 43 grams carbohydrates; 4 grams protein; 0.17 gram fiber.

NOTES : Recipe from Rose Dosti's father who baked them every day for the breakfast crowd at his little cafe in New York City's Greenwich Village in the mid-1940s.

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