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.
- 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
- Combine corn meal, flour, sugar, baking powder and dash salt in large bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Beat egg in small bowl.
- Stir in milk and vanilla. Add to corn meal mixture, stirring just enough to moisten. Do not over-beat.
- Fill each of 12 muffin Cups 2/3 full.
- Bake muffins at 350 degrees until golden, 20 to 25 minutes.
- Let cool thoroughly in muffin Cups before loosening from pan or they will fall apart.
- Carefully remove from pan.
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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