Featured Recipe
Corn Muffin Variation
By Kate
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Muffins based on corn flour and all-purpose flour with a mix of cheeses and spices. Eggs and milk bind the mixture. Use canned or thawed corn kernels. Savory and mildly spicy with an herb twist. Oven-baked until firm and lightly golden. Twelve servings.
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Prep:
12 min
Cook:
18 min
Total:
30 min
Serves:
12 servings
muffins
baking
corn recipes
cheese
breakfast
Introduction
Corn and wheat flour mix. Something extra in cheese, feta instead of cheddar. Paprika for heat. Cilantro chopped up bright green, fresh. Buttermilk lends tang, moisture. Eggs hold all. Kernels pop, juice bursts in bites. Twelve muffins baked with care. Oven hums steady at 175°C, low rack set. Muffin tin ready, greased heavy. Mix dry, whisk eggs and wet separately. Blend right, no over stir. Lumps good. Into tins. Baked just shy of half hour. Toothpick test decide. Cool few minutes wait. Not hot. Just right.
Ingredients
About the ingredients
The flour balance shifted a bit: less all-purpose, more cornmeal for grainy texture. Smoked paprika swapped for five-pepper mix for smoky warmth, less complex pepper. Feta replaces cheddar; sharp, crumbly, salty contrast. Buttermilk instead of plain milk for acidity aiding rise and tender crumb. Fresh corn preferred but frozen works thawed. Cilantro swapped for chives to brighten but went with cilantro for twist—adds herbaceous freshness with slight citrus. Cheese quantity scaled down, less gooey more crumbly. Salt adjusted to compensate for salty feta. Baking powder reduced slightly—less rise, denser muffin, heartier mouthfeel.
Method
Technique Tips
Rack low, heat first. Grease thoroughly—important for easy release. Mix dry first: all powders and spices blended evenly before adding wet. Egg and buttermilk beaten separately to blend before adding cheese and corn, ensuring even moisture. Gently fold wet into dry. Resist urge to overmix, lumps fine. Batter thick, slightly coarse. Spoon into muffin cups evenly. Bake 18-22 minutes, start checking at 18. Toothpick clean but may have a crumb. Remove muffins promptly to prevent sogginess. Cool few minutes on rack, no rush eating hot; flavors and texture better warming off heat.
Chef's Notes
- 💡 Grease muffin tin well. Butter or oil is best. Want easy release, no sticking. Run spatula around edges, help lift. Ensure even cooking too. Sometimes dimples on tops, weird look. Avoid. Muffin bases good, golden bottom. No burned spots please.
- 💡 Mix dry and wet in separate bowls. Helps distribute baking powder. Avoid clumps in batter, mix well, don't worry lumps. Wet should cover dry, not too runny or thick. Corn kernels add moisture, but maintain balance. Batter should hold shapes as scooped.
- 💡 Check muffins at 18 minutes. Use toothpick, clean means done. Little crumbs okay, but no goo. Overbaking dries them out. Golden tops mean success. Take out of the oven promptly. Sitting in hot pan leads to sogginess. Cool on rack, air circulate.
- 💡 Experiment with spices. Five-pepper mix gives heat. A twist or change in flavor. Fresh herbs bright, but chives work too. Adjust salt if feta salty. Buttermilk keeps muffins tender, acidity helps as they bake. Swap for yogurt if needed.
- 💡 Serve warm or at room temperature. Flavors develop better as cool. Pair with chili or soup for more punch. Muffins hold well for few days, store airtight. Freeze if needed, good for later. Pop in toaster for warm-up.
