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Epicurious

Green Muffins

Never miss the opportunity to make these when you have turnip greens left over from a previous meal.

Recipe information

  • Yield

    yields about 8 muffins

Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
2 eggs
1/2 cup cooked turnip greens, chopped and drained, 1/2 cup pot liquor reserved
1/4 cup vegetable oil
1/4 cup sour cream

Preparation

  1. Preheat the oven to 350 degrees. Generously grease an 8-cup muffin tin and put it the oven to heat. In a mixing bowl, stir together the cornmeal and flour. Add the eggs, the greens and pot liquor, the oil, and sour cream. Divide the batter among the hot muffin cups. Bake for about 20 minutes. Serve the muffins hot with butter and a cup of pot liquor for dipping.

Paula Deen's Kitchen Classics
TagsMuffinPastriesSouthernAmericanCornmealFlourTurnipRoot VegetableVegetableSnackBakingCookbooks
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