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.
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
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,