The muffin gods have shown me the way. And so did Dawn at Vanilla Sugar. She posted a little while back about Chocolate Cinnamon Scones by Gale Gand, which reminded me that I’ve got one of her cookbooks in my ginormous cookbook collection.
It’s not that I didn’t like the book, but you know how it is. You buy a cookbook, read it cover to cover, earmark a bunch of recipes, and then forget all about them. So I went and pulled it from the shelf to give it another look and found her recipe for Featherlight Corn Muffins.
Holy mother of moist muffins (that sounds so wrong, lol!), these are P-E-R-F-E-C-T. Just sweet enough (I like sweet corn muffins, not tasteless muffin-shaped hunks of sawdust.) and so moist. I will never try another corn muffin recipe. Ever. I’m serious!
Featherlight Corn Muffins
by Gale Gand
- 1 cup All Purpose flour
- 1/2 C yellow cornmeal
- 1/4 C sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 C milk
- 1 stick unsalted butter, melted (I doubled this recipe and used 4 oz Greek yogurt instead of 2 sticks butter)
- Pre-heat oven to 350.
- Grease or line 8 muffin cups.
- Sift dry stuff together.
- Whisk eggs and milk in large bowl.
- Add a third of the dry stuff to the egg mixture, then a third of the butter, stirring gently just until incorporated.
- Repeat with remaining dry stuff and butter–don’t over mix.
- A little flour not mixed in at the end is fine (she says-but I always mix everything in, lol).
- Use an ice cream scoop, filling muffin cups half full.
- Bake about 15 mins, till risen, light golden brown, and firm to the touch.
- Let cool about 15 mins in pan.
Now take one and try a bite. I promise you’ll devour it and go back for more.
Do you hear that? It’s a choir of angels singing in your ear. They’re singing about the end of dry corn muffins!