Friday, September 30, 2011
You can't tell from this photo but that corn muffin is ginormous. I heart it. Alot. So I'm seriously loving my new cookbook..The America's Test Kitchen Family Baking Book. If you are looking for a new cookbook..I would like to suggest this one. It's awesome for beginners aswell as the more advanced bakers. They have the best tips and tricks included in the cookbook and I am so loving that.
These corn muffins not only rock on the corn flavor but they are extremely moist and soak up the butter that you know you are going to want to put on there. Incase I didn't tell you..these guys are huge. I am one of those none muffin filling offenders. I contstantly think that I am adding in way to much. What happens though is that you get a boring smallish muffin that can come out dry due to baking to quickly. Had I not paid attention to how many these make I could of easily come away with 18 muffins. So trust me on this and fill all 12 of your muffin tins full. I also had to sub some of the ingredients. As a rule I never keep whole milk on hand and was out of sour cream so I used plain yogurt instead. Now go makes these.
2 cups ( 10 ounces ) All-purpose Flour
1 cup(3 ounces) Yellow Cornmeal ( I used Polenta)
1-1/2 tsp. BakingPowder
1 tsp. Baking Soda
1/2 tsp. Salt
3/4 cup Sour Cream ( I used plain yogurt)
3/4 cup(5 1/4 ounces) Sugar
1/2 cup Whole Milk ( I used Buttermilk)
1/2 cup Unsalted Butter,melted and cooled
2 Large Eggs
Adjust oven rack to middle position and heat the oven to 400 or 200 celcius. Grease a 12 cup muffin tin and set aside.
Whisk the flour, cornmeal, baking powder, baking soda, and salttogether in a large bowl. In a medium bowl, whisk the sour cream, sugar, milk, melted butter, and eggs together until smooth. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined( do not overmix!)
Portion batter into each greased cup and bake until golden brown and toothpick inserted into the center of a muffin comes out with just a few crumbs attached, about 15-20 mins.
Let muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
Yield: 12 Corn Muffins
Source: The America's Test Kitchen Family Baking Book