I am a huge fan of corn muffins, and have been ever since college, where they were a staple at the cafeteria breakfast buffet. So when I spotted this extremely simple sounding recipe of Ina Garten’s, I decided to cook up a double batch. It helped that we still had 1.5 large jars of Sister’s raspberry preserves in the fridge/pantry AND some organic stone ground cornmeal in the deep freeze (yipes, it was over a year old, but thankfully it seemed to work well anyway). I haven’t found the usual grocery packaged corn meal for muffins in Manila groceries for the past 6-9 months, so you’ll have to really hunt for cornmeal if you want to try this recipe. The next time I get a chance in Cebu, I might try this with local ground corn and see if that works…
This recipe is fully credited to Ms. Garten. Pre-heat oven to 350F. Into a mixing bowl add 3 cups all purpose flour, 1 cup cornmeal, 1 cup sugar, 2 tablespoons baking powder, 1.5 teaspoons salt and mix this until well-blended. In another bowl, add 1.5 cups of whole milk, 2 extra-large eggs and 1 cup (227 g or two sticks) of butter, melted then cooled. Mix the wet ingredients, add them to the dry ingredients and mix until just blended. Don’t over mix. Put batter in paper lined muffin tins and bake for roughly 30 minutes. You should get roughly 12 muffins.
For the version up top, I made a double batch of batter (told you I like corn muffins) and put them in paper muffin cups from RM Boxes (one of my favorite suppliers of food boxes, food-grade paper, cupcake doodads, etc.), and heeded Ms. Garten’s suggestion that I load the containers up high. Hmmm, most of the muffins rose and overflowed the edges of the paper cups. I didn’t take into account that in muffin tins, the overflow helps to create that nice dome in the muffin photos of Ms. Garten in the background of the top photo. At any rate, they still tasted great. Putting the raspberry preserves into each muffin was a bit more challenging, so they look messier than intended, but they tasted absolutely wonderful. The somewhat coarse sandy texture of the butter rich muffin together with the extremely fruity raspberry preserves made for a great snack, midnight snack and breakfast the next day. Don’t ask me how many calories they contain, I am sure it’s an evil count.