Difference between revisions of "Corn Muffins"
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These '''Corn Muffins''' are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe (quintessential corn muffins) from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe. | These '''Corn Muffins''' are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe (quintessential corn muffins) from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe. | ||
Latest revision as of 16:06, 11 April 2012
| Corn Muffins | |
|---|---|
| Category: | Muffin recipes |
| Servings: | 12 3-inch muffins |
| Time: | 30 minutes |
| Difficulty: |  |
These Corn Muffins are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe (quintessential corn muffins) from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe.
Ingredients
- 1 cup (128g) cornmeal
- 1 cup plus 1 TBSP (150g) bleached all-purpose flour
- 4 TBSP plus 4 tsp (66g) sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1-1/3 cups yogurt or sour cream
- 4 TBSP butter, melted
Procedure
- Melt the butter and allow to cool. I find it helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter.
- Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together. Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps.
- Add the melted butter and fold.
- Pour into ramekins or muffin tins
- Bake 15-18 minutes at 400 degrees Fahrenheit, or until the tops are golden.
Notes, tips and variations
- This recipe makes a fine cornmeal, too, if poured into a 6x9 inch pan instead of muffin tins.
