Ever have one of those exams where you find yourself wondering if you studied the same material that was on the exam? That was mine today. It was really frustrating for me today because I KNEW this stuff too…
I had been planning all week to bake something this afternoon after I finished with the exam. Unfortunately, I was so frustrated after the exam that I didn’t even want to bake. My hubbs talked me into it again, but I didn’t get the cookies done in time tonight to get any good pictures of them in the sunlight. I’ll try tomorrow and get them up as soon as I can.
On the other hand, these corn muffins were GOOD. As evidenced by the title, these muffins are from Dorie Greenspan’s book Baking from My Home to Yours. I’ve seen several soups around the blogs lately and thought that I would add some cornbread to the mix to go with all of them! It’s definitely the first thing that comes to my mind when I think of most soup pairings!
It’s been a couple months since I made these, but the recipe is drastically forgiving. I originally started out wanting to half the recipe because I’m only feeding 2 – well 3 if you count the pup that thinks she needs some too 🙂 About half way through, I realized that it called for buttermilk. I didn’t have any but remembered that you can add 1 Tbsp. lemon juice in a total of 1 cup of milk (milk + lemon juice) as a substitute. But, I didn’t half this part and didn’t realize my mistake until I already mixed it in the batter. What can I say? I’m only a sleep-deprived student.
So as it turns out, I made a full batch of muffins. My mistake completely messed up the dry-liquid ingredient sequence, but the muffins turned out great anyway. Turns out Dorie must be student friendly 🙂
Because of my extra batter, I made some of the muffins full size and some of them as mini’s. Just cut down the bake time on the mini’s to 8-10 minutes. We did freeze the leftover muffins wrapped well in plastic wrap and then in foil, and they were just as good the next time we had soup. If you’re making soup to stay warm in this weather, try these out! Enjoy!
Dorie’s Corniest Corn Muffins
From Dorie Greenspan’s Baking from My Home to Yours
1 c. all-purpose flour
1 c. cornmeal
6 Tbsp. sugar
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
pinch of nutmeg
1 c. buttermilk (or 1 Tbsp. lemon juice with added milk to 1 c.)
3 Tbsp. (1-1/2 oz) unsalted butter, melted and cooled
3 Tbsp. canola oil
1 c. frozen corn kernels
Center a rack in the oven and preheat to 400 degrees F. Butter or spray a regular or mini-sized 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 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 rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy. Stir in the corn kernels. Divide the batter equally among the muffin tins.
Bake for 15-18 minutes for regular-sized muffins and for 8-10 minutes for mini muffins or until the tops of the muffins are golden and a knife or toothpick comes out clean. Pull the pan from the oven and carefully life each muffin out of its mold and onto a rack to cool. Extra muffins can be wrapped and frozen for about a month.