Tuesday, November 11, 2008
Corn bread muffins
My husband loves it when I make very simple dinners. That's great, but sometimes I really WANT to spend 6 hours in the kitchen preparing an elaborate feast. We compromise by having more traditional basics on the week days and more intricately-crafted dinners on weekends (when I'm not too exhausted from marathon training runs).
On election night I knew I would be glued to the TV for most of the night, so I threw a chicken in the oven, tossed together some coleslaw, and whipped up these beautiful cornbread muffins. So simple, and yet extremely satisfying. The recipe comes from Culinary Concoctions by Peabody, a favorite resource for all things baking-related.
My favorite thing about them is the real corn kernels peppered throughout, with their surprising burst of flavor and juiciness in every bite!
(adapted from Culinary Concoctions by Peabody)
1 cup all-purpose flour
1/2 cup yellow corn meal
1/3 cup granulated sugar
1 TBSP baking powder
1 cup fresh or frozen(thawed) corn
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup applesauce
Preaheat oven to 400F.
Line a 12-cup muffin tin with paper liners.
Combine the flour, cornmeal, sugar and baking powder in a large bowl.
In a small bowl, combine the egg, milk, oil, applesauce and corn. Beat well to blend.
Add the egg mixture to the flour mixture, stirring just enough to blend. Do not beat.
Fill the muffing tins, and bake 20-25 minutes, until golden brown.
Cool pan on a rack for a few minutes, then turn muffins out onto a rack and finish cooling.
Makes 12 muffins.