Monday, June 27, 2011

Corn Muffins

Up to this point, this blog has been more of a personal website in order to keep track of what I baked over the semester and take pictures, since that's probably my favorite part. I decided that I would try to improve my posts, so rather than being embarrassed of sharing this with anyone, I would actually be proud. Also, as a slight update, I graduated! So the name of the blog will have to change at some point, but I'm not quite a professional engineer yet, so we'll see what happens. 

This weekend Andrew and I went to a crab style BBQ. Since many of my original taste-testers of the semester have graduated and moved away, I will literally find any excuse to bake for a large group of people (basically just enough people so I know I won't be sitting with a huge batch of dessert in my apartment going to waste). I was obviously going to bake a dessert (post to follow), but I wanted to do something else. The answer came pretty easily after I asked myself "What goes well with crabs?" Corn muffins, that's what. 

Corn Muffins
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 18 regular sized muffin cups with paper liners. In a bowl, use a wide spatula to mix the flour, sugar, cornmeal, baking powder, and salt (If you have a stand mixer you can use the paddle attachment). 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 10 minutes and rotate the pan. Bake for another 10 minutes. Let stand for 5 minutes then serve warm. 

It's the butter and milk that help these babies stay moist and perfect!

If there are leftovers, they stay fresh for a few days in an airtight container. Suggestion: place muffin (without liner) in a toaster oven for about 3 minutes, or until center is warmed. 
These can also be placed in freezer bags and frozen until ready to eat. Suggestion: cut the muffins in half prior to freezing. Thaw or place in microwave for 10-20 seconds, then place in the toaster oven for 3 minutes to regain that delicious crunch,


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