Corn MuffinsPosted: November 3, 2011
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…
Serving Size (12 muffins)
Estimated time: 45 minutes
- 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.
What You’ll Need:
- muffin pan
- preheat oven at 350 F
- 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
- add butter to the dry ingredients.
- combine milk and eggs in a separate bowl and add slowly to the mixing bowl.
- mix all ingredients on low speed until combined.
- generously spray the muffin pan with SPAM. scoop batter into the the muffin pan
- bake for 30 minutes
- to freeze left-over muffins, double-wrap each one individually in plastic wrap. put all wrapped muffins into a zip-lock freezer bag and store in freezer for up to a month.