Monday, September 10, 2012

Sweet Corn Muffins

After last month's improv challenge I decided that before fixing that recipe I had to make some plain corn muffins, just to see what they were like. Most corn muffin recipes that I saw included a little bit of sugar, but it turns out that even that small amount is enough to make them quite sweet and cake-like. So what we have here today are small, sweet, cakey muffins with a lovely yellow colour from the cornmeal. The recipe is easily adaptable and I will be adding all sorts of ingredients to it in the future. For now, all I would like to say about this is be very careful not to mix it too much, as the cornmeal already adds a bit of density to the muffin so you want to keep as much air in the mixture as possible.

Sweet Corn Muffins

1 1/2 cup cornmeal
11/2 cup all purpose flour
1/3 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1 egg
1/3 cup canola oil
1 1/2 cup milk

Preheat the oven to 180 degrees celsius and prepare a muffins tray by lining it with paper cases.

Now, like for all muffins, take two large bowls. In one combine all of the dry ingredients and in the other whisk together the wet ingredients.

Pour the wet ingredients into the dry and fold gently together until the mixtures are only just combined. Then spoon the batter into the muffin cases.

Bake the muffins for 15 to 20 minutes, until a skewer inserted into the middle comes out clean. Then eat them fresh and warm with a cup of tea!

No comments:

Post a Comment

Hi there wonderful reader! If you've liked what you see here or have anything to say whatsover, please do so because I would love to hear from you!