Rye cornbread muffins

Ingredients

• 1/2 cup cornmeal (plus extra, as needed - you'll see)
• 1/2 cup rye flour
• 1/8 cup sugar
• 1/2 tbsp baking powder
• 1/8 tsp salt
• 1/2 cup buttermilk
• 1/2 large egg, beaten (beat the egg first, then split it)
• 5 tbsp unsalted butter, melted and cooled

Preheat oven to 375 F.
Sift all the dry ingredients into a medium bowl (cornmeal, flour, sugar, baking powder, and salt).
In a separate bowl, whisk together buttermilk and egg.
Melt the butter. After it's cooled, whisk it into the buttermilk and egg mixture.
Add wet ingredients to dry ingredients; stir until just incorporated. If batter is too wet, add more cornmeal or flour.
Bake muffins about 15 minutes. Devour.

Thoughts: This is a halved recipe. It makes 6 muffins. Unfortunately, in the process of dividing the recipe, we forgot to divide the butter in half. So there's twice as much butter as there should be. This means that you do not need to grease the muffin tin. It also means that the muffins, while a little crumbly, will taste fantastically delicious. If you don't want fantastically delicious muffins, you can put in the correct amount of butter (2.5 tbsp). Also, the original recipe called for normal flour but since bugs have recently gotten into both our normal and whole wheat flour, the only thing we had left was rye flour. So we used that. And it was pretty good. You can tell the difference, but it's still predominantly delicious. I recommend crumbling these and serving them with the jambalaya.

Disaster Index: 1/10