well, we are in the midst of a very big, blustery storm here in the maritimes. it snowed heavily this morning, with very little wind, making for a snowglobe atmosphere on my walk to the studio. at this point, it has progressed to messy, slushy ice pellets and rain. the weatherman says that this is our fifteenth large storm of the season.
besides tea in lovely mugs by sean kunz [he doesn't appear to have a website, but i got these at the toronto outdoor art show last year, and i believe he is from calgary], baking is really the only other thing i wanted to do today.
corn muffins - makes 12
10 ounces [about 2 cups] all-purpose flour
4 1/2 ounces [1 cup] fine-ground, whole-grain yellow cornmeal [i mix fine and medium grind for texture]
1 1/2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
5 1/4 ounces [3/4 cup] sugar
1 stick unsalted butter, melter
3/4 cup sour cream
1/2 cup whole milk
heat oven to 400 degrees, and spray a muffin tin with non-stick cooking spray
whisk flour, cornmeal, baking powder and soda, as well as salt together in a large bowl.
in a second large bowl, whisk eggs until they are well combined and light-coloured. add sugar to eggs and whisk vigorously until mixture thickens and is homogeneous, about 30 seconds.
add melted butter to egg-and-sugar bowl in three additions, whisking to combine after each.
and half of each the sour cream and milk, and whisk to combine. add the rest of the sour cream and milk, and whisk again.
add wet ingredients to dry, and gently mis with a rubber spatula until just evenly combined, careful not to over mix.
scoop batter into muffin tin, leaving the tops rounded [an ice cream scoop works well].
bake until light golden brown, about 16 minutes or until a toothpick comes out clean, rotating the tin half way through. cool five minutes in the tin, then transfer your delicious muffins onto a rack to cool. eat them while they're warm, with butter.
I added some frozen blueberries to a few of the muffins, but put them in the oven on a cookie sheet to thaw and cook off some of the liquid so the muffins wouldn't be soggy.