Lately, my mouth has been on the sore side. I’ve spent more time in the dentist chair than in the kitchen. If you’ve ever had an implant, then you know what I’m talking about. Soon, it’s coming to an end, and I’m very happy about that. Oh the price of trying to look pretty. Trust me, for a couple of weeks I could have tried out for Swamp . . . something! Tomorrow, is the big day. Five months of waiting is over. I finally get the final tooth. Oh so happy!
I’m celebrating my excitement with Soft. Sweet. Fluffy. muffins.
by the way . . .
I’m changing, re-arranging, shifting, everything on this blog. Please be patient with me as I make a few changes. It’s like my house, I have to move things once in a while and dust & vacuum. Change is hard, and I’m still adapting. The side-bar on the left is messing with me, and the scrolling menu bar is messing with my head! What do you think? It the new thing you know.
As I was dusting & complaining about my mouth, I came across this recipe in the fabulous Cook’s Illustrated Baking Book. If you like Cornmeal, these are as good as they get.
I just wanted to remind you, that I really do love your comments. I really do appreciate them. I really would enjoy reading a few more. Hint. Hint. I know . . . I need to be better about it myself.
If your mouth is sore, because you’ve been to the dentist & received countless shots with no help of gas what-so-ever, a billion times in the last 5 months, please make these muffins, cuz it will make you much happier!Print
Prize Winning Sweet Cornmeal Muffins
Recipe from: Cook’s Illustrated Baking Book
- 2 cups (10 ounces) all-purpose flour
- 1 cup (5 ounces) stone-ground cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (5 1/4 ounces) sugar
- 8 tablespoons unsalted butter, melted and cooled
- 3/4 cup sour cream
- 1/2 cup whole milk
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray.
- Whisk flour, cornmeal, baking powder, baking soda, and salt together in medium bowl. Whisk eggs in second medium bowl until well combined and light colored, about 20 seconds. Add sugar to eggs and whisk vigorously until thick and homogeneous, about 30 seconds. Add melted butter in 3 additions, whisking to combine after each addition. Add 6 tablespoons sour cream and 1/4 cup milk and whisk to combine, then whisk in remaining 6 tablespoons sour cream and remaining 1/4 cup milk until combined.
- Add wet ingredients to dry ingredients and mix gently with rubber spatula until batter is just combined and evenly moistened. (Do not over mix) Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups, dropping batter to form mounds. (Do not level or flatten batter)
- Bake until muffins are light golden brown and toothpick inserted in center of muffin comes out clean, about 18 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin for 5 minutes, then transfer to wire rack, let cool 5 minutes longer, and serve warm.