Somehow, before even making coffee this morning, I ended up watching Food Network. Ina Garten (of Barefoot Contessa fame) was whipping up cornbread muffins. The process was so fast, I was inspired to do it myself. Of course, she has a stand mixer and I do not, but I thought I could pull it off pretty quickly. An ingredient assessment showed that I didn’t have enough milk (but I did have a little coconut milk), my eggs were the wrong size, and I had blue cornmeal rather than regular cornmeal. I’m Captain Improv when it comes to using recipes, so these were easy subs.
Blue Corn Muffins
Adapted from Ina Garten’s Corn Muffins
* 3 cups unbleached all-purpose flour
* 1 cup natural cane sugar
* 1 cup blue cornmeal
* 2 tablespoons baking powder
* 1 1/2 teaspoons salt
* 3/4 cup 2% milk
* 3/4 cup So Delicious Original Coconut Milk
* 1/2 pound (two sticks) unsalted butter, melted and cooled
* 3 smallish large eggs
Preheat the oven to 350 degrees F.
Line 17 (I know, sorry) muffin cups with paper liners (or just grease the tin with some organic vegetable oil… I only had 11 paper liners, so I did both). Dump the flour, sugar, cornmeal, baking powder, and salt into a largeish mixing bowl, and whisk with a loose whisk (meaning, lots of space between the wires – we’ll need this later) to break up any clumps. In a separate bowl, combine the milks and cooled melted butter. Crack the eggs into a cup or small bowl (I used the bowl that I nuked the butter in once it cooled), and whisk until smooth. Add the eggs to the wet mixture, and whisk until combined. Pour the wet mixture into the dry, and whisk (this is why we needed a loose whisk – it will be thick) until just blended. Use an ice cream scoop to measure the batter into the paper liners (one scoop will fill each most of the way to the top. Bake for 30 minutes, until a toothpick (or in my case, a wooden kabob skewer) comes out clean. Cool slightly and remove from the pan.
I got 17 muffins out of this, but the original recipe says it makes twelve, so you may want to fill them right to the top. You’ll have to cut them apart in the end, but you’ll get bigger muffins. I prefer smaller, contained cupcake-style muffins.
Verdict: Pretty damned good. Very easy to make! They were a little bit crumbly, but less so after they cooled sufficiently. I was worried they’d be too sweet, but I actually think it was nice to offset the cornbread texture. Next time I’ll add a big dollop of sour cream or yogurt to the batter and see if that moistens them up even more.