Joy the Baker

Corn and Orange- the muffin

March 22, 2008

Can I get away with calling this an Easter muffin?  Easter bunnies eat corn.  Don’t they?  Well, if they existed, they’d eat corn… right?

Didn’t Bugs Bunny eat corn?  No, that was carrots.  Oh crap.  It was carrots, not corn.  And here I am with Corn and Orange Muffins on Easter weekend.

I’ll admit, this is a little awkward.

And now I just feel silly. Carrots. Not corn.

Despite the fact that they aren’t appropriately themed carrot muffins, these corn muffins will make a lovely Easter morning snack.  Bunny or no freaking bunny.

I rubbed the zest of one orange into the sugar before creaming the butter, creating a light and fragrant corn muffin.  The recipe also calls for stone ground corn meal.  The cornmeal has a course texture if the muffins are eaten the day they’re made.  If the muffins are allowed to sit, wrapped overnight, the cornmeal has softened, and just had a hint of crunch.  I liked them best the next day, warmed with a bit of butter.

Corn and Orange Muffins

adapted from Mrs Greenspan

Print this Recipe!

1 cup all-purpose flour

1 cup yellow cornmeal, preferably stone-ground

6 Tablespoons sugar

Zest of one large orange

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

Pinch of freshly grated nutmeg

1 cup buttermilk

3 Tablespoons unsalted butter, melted and cooled

3 Tablespoons corn oil

1 large egg

1 large egg yolk

1 cup corn kernels, fresh or frozen

Center a rack in the oven and preheat the oven to 400 degrees F.  Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.  Place the muffin pan on a foil lined baking sheet.

On a cutting board, measure out the sugar and orange zest.  With the back of a spoon, a scrapie, or the back of a spatula, rub the orange zest into the sugar creating a rich and fragrant sugar, pictured above.

In a large bowl, whisk together the flour, cornmeal, orange sugar, baking powder, baking soda, salt and nutmeg.  In a large glass measuring cup, or  another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until blended.  Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend.  Don’t worry about being thorough, the batter will be lumpy, and that’s the way it should be.  Stir in the corn kernels.  Divide the batter evenly among the muffin cups.

Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.  Transfer the panto a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Makes 12 muffins.


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