Since I already took the time to type it up, here, more recipes!
Corn Muffins
We recommend using Quaker yellow cornmeal for this recipe, as stone ground whole-grain cornmeal yields drier and less tender muffins. And if you don’t have whole milk on hand, 2% works fine here - the muffins just won’t be as rich. Do not substitute skim milk; it produces inferior muffins.
Vegetable oil spray
2 cups unbleached all-purpose flour
1 cup yellow cornmeal
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
¾ cup plain low-fat yogurt
½ cup whole milk
1 tsp vanilla extract
4 Tbsp unsalted butter, softened
2 large eggs
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray a 12-cup muffin tin with vegetable oil spray. Whisk the flour, cornmeal, baking powder, baking soda, salt and ½ cup of sugar together in a medium bowl; set aside. In a separate bowl, stir the yogurt, milk and vanilla together; set aside.
2. Beat the remaining ¾ cup sugar and butter together with an electric mixer on medium high speed until light and fluffy, 3 to 5 minutes, scrapping down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beat well after each addition.
3. Reduce the mixer speed to low. Beat in 1/3 of the flour mixture until just incorporated, followed by 1/3 of yogurt mixture, scrapping down the bowl as needed. Repeat this process twice more, alternating between the remaining flour and yogurt mixture until the ingredients are just in corporate. Do not over mix.
4. Using a large ice cream scoop or measuring cup, divide the batter evening among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached. 18 to 20 minutes, rotating the pan halfway through the baking. Cool the muffins in the pan for 5 minutes then flip them out onto a wire rack and cool for 10 minutes before serving.
Variations
Corn and Blueberry Muffins
When fresh are not in season, use frozen. To make sure that the frozen do not bleed, rinse them under cool water in a strainer until the water runs clear, then spread them on a paper towel lined plate to dry.
Follow the recipe for the Corn Muffins, gently folding in 2 cups fresh or frozen blueberries, preferably wild, tossed in 1 tablespoon flour, into finished batter. Sprinkle each muffin with ¼ teaspoon sugar before baking.
We recommend using Quaker yellow cornmeal for this recipe, as stone ground whole-grain cornmeal yields drier and less tender muffins. And if you don’t have whole milk on hand, 2% works fine here - the muffins just won’t be as rich. Do not substitute skim milk; it produces inferior muffins.
Vegetable oil spray
2 cups unbleached all-purpose flour
1 cup yellow cornmeal
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
¾ cup plain low-fat yogurt
½ cup whole milk
1 tsp vanilla extract
4 Tbsp unsalted butter, softened
2 large eggs
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray a 12-cup muffin tin with vegetable oil spray. Whisk the flour, cornmeal, baking powder, baking soda, salt and ½ cup of sugar together in a medium bowl; set aside. In a separate bowl, stir the yogurt, milk and vanilla together; set aside.
2. Beat the remaining ¾ cup sugar and butter together with an electric mixer on medium high speed until light and fluffy, 3 to 5 minutes, scrapping down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beat well after each addition.
3. Reduce the mixer speed to low. Beat in 1/3 of the flour mixture until just incorporated, followed by 1/3 of yogurt mixture, scrapping down the bowl as needed. Repeat this process twice more, alternating between the remaining flour and yogurt mixture until the ingredients are just in corporate. Do not over mix.
4. Using a large ice cream scoop or measuring cup, divide the batter evening among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached. 18 to 20 minutes, rotating the pan halfway through the baking. Cool the muffins in the pan for 5 minutes then flip them out onto a wire rack and cool for 10 minutes before serving.
Variations
Corn and Blueberry Muffins
When fresh are not in season, use frozen. To make sure that the frozen do not bleed, rinse them under cool water in a strainer until the water runs clear, then spread them on a paper towel lined plate to dry.
Follow the recipe for the Corn Muffins, gently folding in 2 cups fresh or frozen blueberries, preferably wild, tossed in 1 tablespoon flour, into finished batter. Sprinkle each muffin with ¼ teaspoon sugar before baking.