Cornbread-Walnut Muffins
jamiegeller.com · 2010 · 12 Servings
Against 250 cornbread recipes
Less fat than 82% of recipes and less buttermilk than 76%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less fat than 82% of recipes: 18% of the flour weight against the typical recipe's 29%.
- Less buttermilk than 76% of recipes: 82% of the flour weight against the typical recipe's 93%.
- Less salt than 80% of recipes: 0.7% of the flour weight against the typical recipe's 1.3%, about half as much.
Ingredients (11)
- 5/4 cup cornmeal≈ 173 g
- 1 cup flour≈ 125 g
- 1 cup toasted finely chopped walnuts≈ 120 g
- 1/3 cup Sugar≈ 67 g
- 1 tablespoon Baking powder≈ 14 g
- 1/2 teaspoon Kosher salt≈ 2 g
- 1/4 teaspoon Freshly ground black pepper≈ 1.2 g
- 1 cup fresh corn kernels (chopped)≈ 237 g
- 1 cup nonfat milk≈ 244 g
- 2 large eggs≈ 100 g
- 4 tablespoons walnut oil≈ 54 g
flour 298 gbatter 1137 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.
- Cornmeal share58% · 69th percentile · median 53%
- Buttermilk82% · 24th percentile · median 93%
- Fat18% · 18th percentile · median 29%
- Sugar22% · 51st percentile · median 21%
- Egg34% · 49th percentile · median 34%
- Leavening4.6% · 60th percentile · median 4.1%
- Salt0.7% · 19th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 15 minutes
- median 25 minutes
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