Just for the hell of it, I posted my recipe for The World's Best Banana-Blueberry Muffins a couple of weeks ago and, surprise, it was a big hit. So here's a sequel. In truth, I am more of a main-course- dinner cook, but here you go:
The World's Best Corn-Raspberry Muffins
1 1/3 cups corn meal ("medium grain" the best, but any somewhat rougher cut will do)
2/3 cup flour (white or whole wheat)
1/2 cup white sugar (plus 2 tbsp brown--NO maple syrup)
3 tsp baking powder
1 cup of buttermilk OR half cup yogurt and half cup milk or almond milk
5 tbsp melted butter
1 egg beaten a bit
1 1/2 cups raspberries (or blueberries)
1/4 tsp vanilla
a few crushed pecans for the top (and/or sprinkle brown sugar)
Preheat oven to 400 degrees and get out the muffin tin.
Sift cornmeal, flour, sugar, baking powder, 1/4 tsp salt in bowl.
Mix together butter, buttermilk OR yogurt/milk thing and egg and stir into the dry stuff.
Fold in berries. Add the vanilla.
Fill muffin holders with mixture, makes 11 or 12.
Crush a dozen or so pecans and sprinkle them on top, plus brown sugar if you like.
Bake for 23-25 minutes, no more.
Wednesday, October 2, 2013
Recipe #2: The World's Best Corn-Raspberry Muffins!
is author of a dozen books (click on covers at right), including the new "THE TUNNELS: Escapes Under the Berlin Wall and the Historic Films the JFK White House Tried to Kill." He was the longtime editor of Editor & Publisher. Email: email@example.com. Twitter: @GregMitch