I have a soft spot for corn muffins. It’s a thing that goes back to college years in the Northeast U.S., where I always struggled to find something to eat for breakfast and my default choice was a corn muffin. They were humongous muffins, with a nice semi-crusty top and moist interior. But there was NEVER enough of the top. I have since heard that several places sell only “muffin tops” but I don’t think I have ever tried them…
…so when I spotted these unusual pans at the my Quiapo suki last week, I had this idea to use them to bake “muffin tops” or perhaps more accurately, “muffin disks”. I asked what the pans were for, and they said they were “hamburger patty” pans… used to form equally sized hamburger patties, and I think I paid PHP300 each for these pans.
Back at home, I quickly whipped up one recipe for corn muffins, using some stone ground corn meal that Sister had sent a while back and which was wallowing in the back of the fridge, and place the dough into these pans and stuck them in the oven. Cooked them only 20-23 minutes and had these wonderful looking disks of what seemed like all muffin tops! They weren’t as dried out and crisp on the edges as I was shooting for, but they were delicious nonetheless!
The size of a large cookie, you could eat these plain. But I had a couple of muffin tops with a nice chunk of butter and some mango jam as well. Great breakfast food. Or great snack at any time of the day. The next day we did “brownie disks” using a brownie recipe and the same pans. They turned out nicely as well. I think we must have finished the whole batch rather quickly, because I realize now I didn’t manage to take even one photo of the brownie disks… :)