This is adapted from two recipes. The original recipe from Epicurious is great and moist, except that it tasted more like a muffin than a "cornbread" muffin. I found another recipe that uses equal parts corn meal and flour, and adapted the changes to the original. Fresh corn was added to give it a real cornbread feel. Also, I did not have agave nectar, and substituted sugar plus water.
This recipe makes 24 muffins or two 8 x 8 pans.
Ingredients
10 tablespoons unsalted butter, room temperature
1 c sugar (may substitute 1 1/2 cups agave nectar for the sugar and 1/3 cup water)
1/3 cup water
4 teaspoon minced lemon zest
2 tablespoon freshly squeezed lemon juice
4 eggs
1 5/6 cups all-purpose flour
1 5/6 cup cornmeal
1/3 cup hot water
2 tablespoons Olive Oil
3 teaspoons baking powder
1 teaspoon salt
1 6oz cup Greek Yogurt, preferably without added sugar
2 pints blueberries
2 ears of corn, cut from the cob
- Mix corn meal with 1/3 cup hot water and olive oil. Let sit for 20 minutes to allow cornmeal to soften.
- Preheat oven to 325 degrees. Line muffin tins with paper liners or spray two 8-by-8- inch glass baking dish with nonstick spray.
- Beat butter. Add sugar and 1/2 cup water (or agave nectar) as mixer is running.
- Add zest and juice.
- Add eggs one at a time. Mixture will appear "broken" but it is OK.
- In separate bowl, combine flour, cornmeal, baking powder and salt; stir to mix.
- Reduce the mixer speed and add the dry alternately with the yogurt, mix only as long as necessary to combine ingredients.
- Fold in blueberries.
- Scoop batter into muffin cups with an ice cream scooper or pour into the 8" pan.
- Bake muffins about 30 minutes until firm to the touch or pour into pan and bake for about 45 minutes until firm.
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