Friday, November 1, 2013

Aztec Muffins

Here is today's tribal recipe; and because today is Miccailhuitl Ce (Days of the Dead 1), that is to say All Saints Day, the recipe is coming from the Mexica/Nahua (Aztecatl).  This features the two main grain staples of the Aztec empire:  cornmeal and amaranth flour.  As the recipe mentions, if you can not find the Amaranth, the substitute whole wheat flour.  This comes from a curious little book written by Sonja Atkinson entitled The Aztec Way To Healthy Eating.

Aztec Muffins

1/2 cup sourdough starter
3 oz. warm water
14 cup cornmeal
1 1/4 cups amaranth or whole wheat flour
Pinch salt

1.  Mix the sourdough starter with the warm water.  Add all the other ingredients except for 1 tbsp of the cornmeal.  Turn with out onto a lightly floured surface and knead until smooth and elastic.  Roll out to a 3/8 inch thickness.  Let rest a few minutes.

2.  Use a 3 inch cookie cutter and cut out round muffins.  Sprinkle a cookie sheet with the some of the cornmeal and lay the muffins on that.  Sprinkle the tops with the rest of the cornmeal.  Cover with a clean cloth.  Let rise in a warm place for 6 minutes.

3.  Bake on a medium hot griddle or comal (you can use no-stick corn spray as needed to keep the muffins from sticking).  Turn after 5 minutes and then again after every 5 minutes.  Cook until lightly browned, about 30 minutes.  

This is Mictlantecuhtli:  Ruler of the Underworld

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