Corn Muffins/Raspberry Corn Muffins
Meal: Snack
Who made it: Moi, bien sûr! (Me, of course!)
Tastyness: 9/10
Healthyness: Meh, who cares
Comments! I loooove corn bread and muffins. I had a recipe for raspberry corn muffins from my Ina Garten cookbook, so I decided to try it out! These are great--not dry at all, but a little sweet for my taste. I would go easy on the sugar. I skipped the raspberry preserves for mine, but feel free--it sounds great. Just put some raspberry jam in a pastry bag or a plastic bag with a hole in the corner, make holes in the center of the muffins, and squeeze in about a tablespoon.
Corn Muffins (Makes 12 Muffins)
Copyright 2009, Ina Garten, All Rights Reserved
Photo: Courtesy of Food Network
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
Preheat the oven to 350 degrees.
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
Photo: Courtesy of Food Network
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
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
*I used 1 stick butter and about 1/4 cup vegetable oil.
BBS with dinner!
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