Wednesday, April 11, 2012

Honey Cornmeal Muffins

So, remember that chemistry test you thought you aced? Perhaps it was the test stress (you did, after all have a biology unit test and an accounting quiz on the same day) that deluded you into thinking that you did well on the test, when in truth, it brought your average down. (By you, I mean me. Obviously.)


How my parents were so misguided as to not like these preposterously delicious Honey Cornmeal Muffins I don't quite understand, much like my chem test; stoichiometry, after all, does tend to require a little more brain power and calculator work than gobbling up warm, buttery muffins and registering it's deliciousness. The latter should be a piece of cake (or muffin) in comparison.


I almost stopped mid-chew when they told me they didn’t enjoy the cornmeal muffins because I wasn’t sure what they meant. Confusion will do that to you, especially when you're pondering something so profound as whether or not my parents and I were consuming the same golden yellow morsels of heaven. (Again, we're talking about me, not you.)


My mom immediately backtracked and explained that they muffins were “tasty” but not her or my dad’s “favourite”. “But I like the cornmeal,” she added lamely. Somehow I was still convinced we were not eating the same muffins. The second I had bit into mine I felt a burst of happiness, like I was biting into a ball of sunshine and daisies. (Maybe it’s the obscene yellow colour getting to me...?) But how could I trust her taste buds when they couldn't taste happiness?


Test stress makes me overly melodramatic and touchy. (Of course.)


But make these muffins, and you'll understand.  


Click below for the recipe.


Honey Cornmeal Muffins

Adapted from: Baked Explorations by Matt Lewis and Renato Poliafito

Ingredients:
  • 2 large eggs
  • 1 cup yogurt
  • ¼ cup honey
  • ¼ cup unsalted butter, melted and cooled
  • 1 ¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon salt

Directions:
 
Preheat oven to 400F. Lightly spray each cup of a standard 12-cup muffin pan with cooking spray. 

In a medium bowl, lightly whisk eggs. Add buttermilk, honey, and butter and whisk again until combined.
In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt. Make a well in the middle of the dry ingredients and pour in wet ingredients. Fold together until just mixed. 


Fill each muffin cup about three-quarters full. Bake for 12 to 15 minutes or until the tops are golden brown and a toothpick inserted near the center comes out clean. Transfer to a wire rack to cool for 10 to 15 minutes. Serve warm. 


17 comments:

  1. Sounds like the perfect muffin to me.....i love honey in pretty much everything! :D

    ReplyDelete
  2. People are always raving about cornmeal to me, but I have yet to try it. It sure looks like it makes great muffins though ;)

    ReplyDelete
  3. I love that there's more yogurt in here than butter! Some people don't like cornmeal muffins, but I like them a lot and I want one or two or three of these! :)

    ReplyDelete
  4. I've seen these before and they sound delicious.

    ReplyDelete
  5. muffin looks fabulous deliciously done

    ReplyDelete
  6. "Ball of sunshine and daisies" - haha, awesome :D
    We don't cook much with cornmeal in Europe, but my wife got a hold of some last year and made cornbread... omg, hot with butter, it's so good, so I can imagine what these must be like... I think I'd love them myself. Love the idea of using a scoop to measure out the batter. I never do that and end up raging because all my cakes and muffins are different sizes... I'm going to steal that idea! :D

    By the way, I meant to ask - why "sixteen beans"? I was wondering about the meaning of the name for ages.

    Charles @ FiveEuroFood.com

    ReplyDelete
  7. From one who knows all about exam stress, I totally get where you are coming from! Those muffins look like happiness to me, so I'll be happy to give them a try!

    ReplyDelete
  8. These muffins look perfect to me. I'd definitely be on your side if I had been eating with you. Sorry to hear about the exam stress!

    ReplyDelete
  9. Test stress is always faded when I bake and take a big bite out of something sweet. I looove the faint gritiness cornmeal brings to slightly sweet muffins. (You take chem AND bio?! Damn, Kyleen! I just take AP chemistry and I'm sweating up a storm here.)

    ReplyDelete
  10. I don't understand what's not to like. I love cornmeal in sweets.

    ReplyDelete
  11. NOT.LIKE.CORNMEAL??? What does that even mean? I'll have their share. No problem.

    ReplyDelete
  12. Oh parents. They say the darndest things.

    ReplyDelete
  13. Hi Kyleen! You are in high school? Wow - before you reach my age, you will be a professional cook/baker and photographer!!! I'm really impressed by your blog, recipes, and food photography! These muffins look delicious. :-)

    ReplyDelete
  14. These cornmeal muffins look dreamy! I am so in love with the ingredient list, I cannot wait to make these! :) And I totally remember stoichiometry! Once you get the hang of it you will find yourself being super nerdy and using it all the freaking time. LOL

    ReplyDelete
  15. I'm going to have to agree with you in regards to these muffins. They look amazing! I'm a sucker for a good corn muffin! :)

    PS - I was not a fan of Stoich either. Don't worry, though, once you practice it more it will almost become second nature. :)

    ReplyDelete
  16. I love that these have honey in them - they look perfect! so many great photos!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...