LCBO Food & Drink Summer 2018

SWEET POTATO CORNMEAL BI SCUITS

These tender muffins are a treat with the sea- food. I often combine the dry ingredients and wet ingredients in separate bowls, mix together and bake just before I need them. They can be made ahead of time and warmed in the oven for a fewminutes before serving or served at room temperature. Use other cheeses, too. I have tried Asiago, Monterey Jack, fontina and Parmesan, all with good results. Butter or nonstick spray for greasing 2 eggs ¾ cup (175 mL) sour cream ½ cup (125 mL) grated sweet potato, about 1 small ¼ cup (60 mL) vegetable oil ¾ cup (175 mL) flour ½ cup (125 mL) yellow cornmeal ¼ cup (60 mL) sugar 1 Preheat oven to 425°F (220°C). Grease small muffin pans with butter or nonstick spray. 2 Combine eggs, sour cream, sweet potato and oil in a bowl. 3 Combine flour, cornmeal, sugar, baking powder, mustard powder and salt in a separate bowl. Mix the dry ingredients into the wet in- gredients. Stir in the cilantro and cheese until just combined. 4 Fill muffin cups two-thirds full with mixture, about a scant ¼ cup (60 mL). Place muffin pans on a baking sheet. 5 Bake 17 to 20 minutes or until a toothpick comes out clean. Remove frommuffin pans and serve warm. Makes 10 to 12, serves 8 2 tsp (10 mL) baking powder 2 tsp (10 mL) mustard powder 1 tsp (5 mL) salt ¼ cup (60 mL) chopped cilantro leaves 1 cup (250 mL) grated cheddar cheese

A little bit different, with a whole lot of character. Introducing Pommies Red Sangria. A perfect blend of Ontario wine, Ontario cider and natural juices. Every family has one.

Family owned, locally made, naturally refreshing.

Look for us in the LCBO and select grocery stores. Please enjoy responsibly.

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