Corn Bread Muffins

I feel so sad at the events in Norway - it's such a heinous crime, I can barely comprehend it. As some of you know, my full-time job is in politics, and when I was younger, I too was part of a political youth organization. We had a summer camp as well, and I can't begin to imagine..

Well, even in times of crisis, one must eat. And cook. And blog, perhaps.

Try these corn bread muffins - they're lovely comfort food. Add a big pat of butter, and drizzle with maple syrup for an extravagant treat.

You deserve it. We all do.

Corn Bread Muffins
12

250 ml all-purpose flour
250 ml cornmeal
1/2 tsp salt
1 tbsp baking powder
300 ml buttermilk (or Swedish filmjolk)
1/2 tsp baking soda
2 eggs
80 ml neutral cooking oil
4 tbsp raw sugar (sometimes sold as demerara or turbinado - use regular sugar if you can't find it)

Mix flour, cornmeal, salt and baking powder in a large bowl. In another bowl, whisk buttermilk and baking soda, then add the egg, oil and sugar. Pour the wet ingredients into the dry ones, and mix gently. Dollop into lined muffin tins, and bake at 200°C for 20 minutes.

Recipe in Swedish:
Majsbrödsmuffins