Recent Photo

September 2010
« Aug   Oct »

Corn Muffins

I made some corn muffins with my split pea and ham soup tonight for dinner. I was looking for a good recipe when I stumbled upon Smitten Kitchen’s recipe.

I made some edits to the recipe though. I used sprouted whole wheat flour, honey instead of sugar, and raw milk instead of buttermilk (mostly because I didn’t have any buttermilk). I suppose I could have used kefir too. I also replaced the canola oil with coconut oil.

Here’s the recipe with my edits. I hope Smitten Kitchen doesn’t mind that I edited her recipe.

Yield: 12 regular-sized muffins or 48 miniature ones

1 cup sprouted whole wheat flour
1 cup yellow cornmeal
3 tablespoons of honey
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup raw milk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons coconut oil, melted, cooled but still liquid
1 large egg
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)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, if you’re using it. In a large glass measuring cup or another bowl, whisk the milk, melted butter, oil, egg and yolk together until well blended. If your milk is cold the butter and oil may solidify. I poured all the liquid ingredients into a saucepan to warm on the stove (not cook, just warm slowly until the coconut oil chunks were melted) before mixing with the dry ingredients. 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 cups.

Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

This post is part of Tuesday Twister @ GNOWFGLINS

2 comments to Corn Muffins

You must be logged in to post a comment.