Corn Muffins

I was never really into corn muffins. I always felt that they were a bit of a rip-off. I often found myself questioning what kind of baked good didn’t have any chocolate in it?

I never really gave corn muffins a fair try…until a few weeks ago. We were up in the Berkshires for a yoga retreat. A lot of good, homemade food. A breakfast spread was put out every morning and guess what they served – corn muffins. I decided to give these chocolateless creations another chance and then it dawned on me — not everything has to have chocolate in it!

Anyway, I decided to find a good corn muffin recipe last weekend and I landed on Ina Garden’s. I was pleased with the taste and consistency of the muffins. These guys are great for a weekend brunch and best part is you can freeze leftovers for another time.

P.S. I hear it’s ok to add chocolate chips to the batter if you have extra laying around…

Recipe

Serving Size (12 muffins)

Estimated time: 45 minutes

Ingredients:

• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup medium cornmeal
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups whole milk
• 1/2 pound unsalted butter, melted and cooled
• 2 extra-large eggs

*green highlight denotes ingredients you will likely need to buy fresh while black text includes ingredients you should either have stocked in your pantry or ingredients that have a lengthy shelf life.

Directions:

1. preheat oven at 350 F
2. combine dry ingredients (flour, sugar, cornmeal, baking powder, salt) in the bowl of a stand mixer and stir at low speed for a few minutes
3. add butter to the dry ingredients.
4. combine milk and eggs in a separate bowl and add slowly to the mixing bowl.
5. mix all ingredients on low speed until combined.
6. generously spray the muffin pan with SPAM. scoop batter into the the muffin pan
7. bake for 30 minutes