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Wednesday, October 2, 2013

Recipe #2: The World's Best Corn-Raspberry Muffins!

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. 

1 comment:

Anonymous said...

How much salt?