Cornmeal Molasses Crumb Muffins

Ingredients

Muffin Batter

• 1 cup unbleached flour
• 3/4 cup yellow cornmeal, preferably stone ground
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 large egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1/4 cup unsulphured molasses

Crumb Topping

• 2 tablespoons yellow cornmeal, preferably cornmeal
• 1 1/2 tablespoons unbleached flour
• 2 tablespoons packed light brown sugar
• 1 pinch salt
• 1 tablespoon cold unsalted butter

Directions

1. 1

   Preheat the oven to 400* and butter 12 muffin cups. To make the muffin batter, stir the flours, cornmeal, baking powder, salt and spices together in a large mixing bowl. In a separate bowl, beat egg lightly, then whisk in the milk, oil and molasses. Set aside.

2. 2

   Make the crumb topping by combining the crumb ingredients in a mixing bowl and then rubbing them between your fingers until you have large, damp crumbs.

3. 3

   Make a well in the dry ingredients, add the liquids, and stir with a few deft strokes, just to blend. Divide the batter evenly among the muffin cups. Sprinkle some of the crumb topping on each muffin and bake 18 to 20 minutes.

4. 4

   When the muffins are done, the topping should be browned lightly and the muffins themselves slightly springy to the touch. Cool the muffins on a rack in the pan for 5 minutes, after which they should lift right out. Serve them hot, storing leftovers in a sealed plastic bag for up to 2 days. To reheat, wrap in foil and place in a hot oven for 5 minutes.