Corn Meal Muffins (Without Eggs)

The dry ingredients mixed with liquid must be prepared the night before as directed in the original recipe—this overnight rest is essential to the recipe's success. The batter should rest 8-12 hours before adding butter and soda in the morning and baking immediately.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat from frozen in a 350°F oven for 10-12 minutes, or toast sliced muffins until warmed through and lightly crisp on the edges.