Thursday, October 7, 2010

Savory Corn Muffins - Basic Recipe

Please refer to my post - Muffins - Let's Get Started, and assemble all utensils before beginning. Please also refer to the World Wide Metric link provided on the home page, if necessary. Preheat oven to 400oF, and grease 24-36 medium sized muffin tins. If using smaller tins, grease more, if using larger tins, grease less.

Dry Ingredients:
390 Grams Bread Flour (this is important)
25 Grams Baking Powder (fresh-sealed in an air-tight container < 6 months) 10 Grams Baking Soda (fresh-sealed in air-tight container < 6 months) Dash of Cayenne Pepper (optional) 5 Grams salt (optional) 275 Grams Yellow Corn Meal Method:
1. Place sifter over large mixing bowl and pour in each ingredient after measuring.
2. Sift all ingredients into bowl and discard any lumps or impurities.
3. Set aside.

Liquid Ingredients:
125 Grams granulated sugar
625 ml milk
20 ml lemon juice
5 eggs
175 ml vegetable oil (not olive oil)

1. Using whisk, blend sugar, milk, lemon juice and vegetable oil.
2. Add eggs, one at a time, and blend until yolk and white have been well blended into total liquid measure.

Putting it all together:
1. Make a well (hole) in the centre of the dry incredients and pour the liquid ingredients into the centre.

2. Using the wooden spoon, blend just until combined and there are no visible lumps.

3. Place in refridgerator for approximately 10 - 15 minutes to allow the corn meal to absorb the liquids.

4. Remove from fridge and Spoon batter into muffin tins, approximately 2/3 full.

5. Bake approximately 20 minutes, turning half way through. (Note heat varies with each oven so it may take less than, or more than 20 minutes.)

6. Remove the muffins when they are golden brown and tops are no longer shinny.

7. Allow to cool on wire rack, or wooden board, for 10 minutes, then remove from muffin tins to avoid sweating and staling.

Serve warm, or seal in air tight containers and allow to stand at room temperature. You may also freeze them, using double wrap, or air tight containers. NEVER STORE THEM IN THE REFRIDGERATOR.

Options: You may also add these ingredients, just after the mixing stage between wet and dry ingredients, for a more robust muffin. Blend ONLY until incorporated into the batter.

Bacon, Onion and Cheese: Finely chop 5 slices of lean bacon and fry together with 1 medium finely diced onion, until cooked through. Cool to room temperature. Add 100 grams of grated parmesean, or cheddar cheese.

Green and Red Peppers with Corn Nibblets: Finely chop 1/4 each green and red pepper, and add 250 grams canned or frozen corn nibblets.

Sundried Tomatoes: Finely chop 1 sundried tomatoe and add to batter.

No comments: