Corn Muffins
If you’ve ever been on campus at the University of Michigan, a sporting event, or rifled through my wardrobe (probably only one blog reader who can claim that I hope), you will know that U of M’s colors are maize and blue. If you want to get really technical they are Pantone® 7406C and 282C. Interestingly enough the colors weren’t adopted until 50 years after the school’s founding and then it was still another 45 before they were made official in 1912.
A friend of mine who went to another Big 10 school opposes Michigan’s use of the word maize, vehemently maintaining that ‘corn is not a color’. He has decided my love of Michigan equates to a love of corn and as a result part of our wedding present from him included a dozen cans of corn. With two months to go until our first anniversary we still have eight of them left; truly, the gift that keeps on giving!
But I’ll admit that he isn’t wrong, I do love corn, but I think it is independent from my feelings about U of M and Ann Arbor. While shopping a few weeks ago I saw some tasty looking corn muffins in the bakery section that I really wanted to buy. When I turned over the container and saw that they had 20 grams of sugar each I figured I would just go ahead and make my own.
I love the smell and texture of these muffins so much and really like the addition of the whole corn, and not just because it cuts into the pile of cans we have. If I wanted I have enough corn to make eight dozen more muffins, which I wouldn’t completely rule out of the question given how much we liked the first dozen.
The other great thing about these muffins is it gives me an opportunity to use our which I raved about the last time I made muffins. I highly recommend you adding these to your baking supply collection. They make it so easy to clean up afterwards and you don’t have to worry about the muffins sticking to the paper wrappers. Whether you have cans of corn sitting around your kitchen or not, I highly recommend these muffins!
- Corns Muffins (Makes 12)
- 1 C AP Flour
- 1 C yellow cornmeal
- 6 T sugar
- 2½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 C buttermilk (1 C milk with a Tbsp of lemon juice or vinegar works too)
- 3 Tbsp butter, melted and cooled
- 3 Tbsp olive oil
- 1 egg
- 1 egg yolk
- 1 C corn kernels
- Preheat oven to 400 F and prepare muffin tin for one dozen muffins with baking cups.
- In a large bowl mix together flour, cornmeal, sugar, baking power, baking soda, and salt. In a separate bowl mix together buttermilk, melted butter, oil, egg and yolk.
- Add the liquid ingredients to the dry ones and whisk together until there are no dry bits. Once combined add in corn kernels and stir.
- Distribute batter evenly between muffin tins and bake for 15 to 18 minutes, until the tops are golden brown and a toothpick comes out clean.
- Cool for at least five minutes before removing muffins from molds.
