Wednesday, September 24, 2008

Dorie's Corniest Corn Muffins

My cousin Lynne recently introduced me to Dorie Greenspan's "Baking: From My Home to Yours". What a fabulous book.... So many delectable recipes I can not wait to dig into! Lynne in fact is now participating in the Tuesdays with Dorie Baking group. What a great idea & a fun excuse to bake. I may have to hop on board to one of these days... Anyways I bought the book this weekend and was ready to dig in. I chose her first recipe "Corniest Corn Muffins" and they were just lovely. I followed the recipe almost to the "T" and they were very light, fluffy and enjoyable. Below is Dorie's Recipe......

Corniest Corn Muffins Adapted from Baking From My Home To Yours

1 cup all-purpose flour
1 cup cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons (1 1/2 ounces) unsalted butter, melted and cooled
3 tablespoons corn oil (I only had Canola oil on used that instead)
1 large egg ( I used egg Beaters)
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you’d like), fresh, frozen or canned (in which case they should be drained and patted dry)

Getting ready: Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.

Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin molds.

Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

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