CORN MUFFINS
Buttermilk gives these muffins a tender crumb and light texture, and they really need no accompaniment-though they're even more irresistible topped with butter or one of the delicious flavored butters in the Toppings and Sauces chapter. If you like a fruity muffin, add fresh raspberries or any other berry, and for a cheese flavor, stir in grated sharp white Cheddar (see variations). You can also add a zing by adding black pepper or jalapeño peppers.
Yield makes 20 muffins
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Line two standard muffin pans with 20 paper baking cups or lightly butter the muffin cups.
- Combine the flour, cornmeal, baking powder, and salt in a large bowl and set aside.
- Using a mixer set on high speed, cream the butter and sugar in a medium mixing bowl for about 5 minutes, or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
- Turn the mixer to low and combine the flour mixture with the butter mixture in three additions, alternating with the buttermilk; beat just until incorporated, with no streaks of flour remaining.
- Spoon the batter into the muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.
- Add 1 cup grated sharp white Cheddar cheese to the batter after all the other ingredients have been combined.
- Add 1 cup fresh or frozen raspberries to the batter after all the other ingredients have been combined.
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