I was inspired to make this recipe after seeing it right here on WordPress, but Project Pinterest has, as I have explained earlier, come to encompass all things of a must-do nature ;). Wanting to minimise stress and last-minute cooking for my Thanksgiving for Dummies afternoon, when I found this recipe not only was I delighted by the sound of these yummy corn-filled treats, but also by the promise that they kept well if made in advance. I asked the very talented Amy of Chew Out Loud a few decidedly ignorant questions about her recipe in relation to Thanksgiving 😉 and another about corn meal vs corn flour, then set to work. The following recipe is the result!
SWEET CORN MUFFINS
Prep time 10-15 mins, Bake time 15-16 mins, Makes 24
5 dl organic plain flour
2.5 dl fine ground, organic yellow corn flour
1 1/2 tsp baking powder
1 tsp baking soda
2 large eggs
2.5 dl white sugar
8 tbsp regular butter, melted
2 dl sour cream/gräddfil
1.25 dl whole milk
3.75 dl organic frozen corn kernels
- Adjust oven rack to lower-middle position. Heat oven to 200C. Line 2 standard cupcake tins with cupcake cases.
- Add flour, cornmeal, baking powder, baking soda together in a bowl and combine well. Set aside.
- Whisk eggs in second bowl until well combined and pale light yellow. Add sugar and whisk vigorously for approximately 30 seconds. Add melted butter, a third at a time, whisking to combine after each addition. Add half of the sour cream and half of the milk. Whisk to combine. Whisk in remaining sour cream and milk.
- Combine wet and dry ingredients, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
- Using ice cream scoop or large spoon, divide batter evenly among cupcake cases, dropping to form mounds. Do not level out tops.
- Bake for approximately 18 minutes, rotating tin halfway through baking time, until muffins are light golden and toothpick comes out almost clean. Watch closely so as not to over bake.
- Cool muffins in tin for a bit. Serve warm as they are, or with cream cheese or honey butter.
*Muffins keep well in airtight container and can be reheated in microwave or oven.
*Recipe closely adapted from this fabulous one found on Chew Out Loud.
*Many thanks again to Amy of Chew Out Loud for the great recipe, adapted from Cooks Illustrated. xx