/ Friday, April 3, 2009 / 7 Comments /

Corniest Corn Muffins


Well, this is probably the corniest muffin! (if there is such a word:-)) Chock full of corns, smells great, and tastes fantastic... Now, you have a try at baking some and you will know what I mean! Okay, have a good weekend everybody :)


Recipe adapted from Baking From My Home To Yours By Dorie Greenspan

Corniest Corn Muffins

(Printable Recipe)

Ingredients


1 Cup All-Purpose Flour
1 Cup Cornmeal
6 Tbsp Sugar
2 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
Pinch of freshly grated Nutmeg (Optional)
1 Cup Buttermilk
3 Tbsp (1 1/2 oz) Unsalted Butter, melted and cooled
3 Tbsp Corn Oil
1 Large Egg
1 Large Egg Yolk
1 Cup Corn Kernels (add up to 1/3 cup more if you'd like), fresh, frozen or canned (in which case they should be drained and patted dry)

Method

Getting ready: Center a rack in the oven and preheat the oven to 400˚F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.

Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin molds.

Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

Serving: The muffins are great warm or at room temperature and particularly great split, toasted and slathered with butter or jam or both (if they're not in breadbasket at dinner, that is).

Storing: Like all muffins, these are best eaten the day they are made. If you want to keep them, it's best to wrap them airtight and pop them into the freezer, where they'll keep for about a month; re-warm in a 300˚F oven, if you'd like, or split them and toast them - do that and they'll be that much more delicious with butter.


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7 comments:

  1. Beautiful muffins! I want one with my coffee..heheheh...;) You photos is beautiful in every posts.;)

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  2. Corn muffins are one of my ultimate favourites! This recipe sounds so yummy! Such a great photo!!!
    Thanks for sharing!

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  3. My youngest goes crazy for any type of muffins. These look great!

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  4. These would go well with the collard greens I just made. YUM!

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  5. This is an american recipe... A flaw in this is that you are measuring dry ingredients by volume, rather than by weight. I find this frustrating since I dont have any way of telling if the ingredients should be tightly packed or otherwise.
    This can result in different amounts of air in the recipe, with varying results.
    I would propose doing things by weight, rather than volume, for more accurate results.

    Cups OUT ! Scales IN!

    (looks nice by the way! )

    ReplyDelete
  6. @Mooty, I kind of agree with you regarding measuring ingredients by volume. As for me, I don't pack the ingredients tightly unless they involve brown sugar. Btw, thanks for the comments.

    ReplyDelete
  7. @Tan.wiratchada: Thanks for the comment.

    @finsmom: Mine too!

    @Joie de vivre: Thanks.

    @Miss Scarlett: I'm sure! And thanks for commenting.

    ReplyDelete

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