Corn Muffins
Recipe: #35992
November 24, 2020
Categories: Breads, Oven Bake, Vegetarian, Quick Breads, Kosher Dairy more
"Recipe source: Cook's Illusrated (holiday recipes 2020)"
Ingredients
Nutritional
- Serving Size: 1 (134.4 g)
- Calories 314.4
- Total Fat - 16.2 g
- Saturated Fat - 8.5 g
- Cholesterol - 180.5 mg
- Sodium - 461.5 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 3 g
- Sugars - 4.8 g
- Protein - 10.8 g
- Calcium - 129.3 mg
- Iron - 2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F. Grease 12 muffin-cup muffin tin.
Step 2
In a bowl whisk together 1 1/2 cups cornmeal and the next 4 ingredients (-salt).
Step 3
In a microwave safe large bowl add milk and 1/2 cup cornmeal and microwave for 1 1/2 minutes, whisking a few times. The mixture will thicken, stir and then microwave another few minutes (1-3 minutes). Remove from microwave and then whisk in sour cream, butter and sugar. Whisk in eggs. Fold in the flour mixture. Spoon mixture into muffin tins (about 1/2 cup batter per each muffin cup).
Step 4
Bake for 13-17 minutes or until done (toothpick inserted in middle comes out clean). Let muffins cool in muffin tin on rack for 5 minutes before serving.
Step 5
***Additions if desired.
Step 6
#1. For muffins with cheddar cheese: Add 1/2 teaspoon pepper, 1/4 teaspoon dry mustard and a pinch of cayenne to dry ingredients. Whisk in 1 1/2 cups shredded Cheddar cheese and 5 sliced scallions along with the eggs.
Step 7
#2. rosemary and pepper. Whisk in 1 tablespoon rosemary (minced) and 1 1/2 teaspoons pepper with the eggs.
Tips
No special items needed.