Oh wow.. finally i can blog!

The darn server has been down for the past 3 weeks! It’s most frustrating when you’re in the mood to blog but the server is down. Most frustrating i tell ya..

Anyway, i am so glad that it’s up and about now. :)

I just baked these muffins like, 20 minutes ago? And i’m blogging it! Reason being is, i’ve been losing, misplacing my precious yet-to-blog-recipes and i’m completely devastated. So.. lesson learned, and hence, here i am.. typing out the recipe right away because this recipe is a keeper!!

Double Corn Muffins

unsalted butter, baking spray, or muffin liners
1 1/4 cups unbleached all-purpose flour
1/4 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon sea salt
113g unsalted butter, cut into 1/2-inch cubes
1/2 cup granulated sugar *i used 70g icing sugar
2 large eggs, beaten
1/4 cup milk
120g corn

Method:

Preheat the oven to 400˚ and grease the wells and rims of a standard muffin tin with softened butter or spritz with baking spray. Alternatively, you can line each muffin tin with a paper liner.

Whisk the flour, cornmeal, baking powder, and salt together in a small bowl and set aside.

Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed for 3-4 minutes until pale and very fluffy, scraping down the sides of the bowl halfway through.

Slowly drizzle the eggs into the creamed butter and sugar, beating until fully incorporated.

Reduce the mixer speed to low. Add one third of the reserved flour and cornmeal mixture, then half the milk. Repeat with the flour, then milk, then finish with the flour, scraping down the sides of the bowl as needed to be sure all the ingredients are incorporated and the batter is smooth.

Add corn and stir for 30 seconds to distribute evenly.

Divide the batter equally between the prepared muffin cups and bake for 10 minutes.

Reduce the oven temperature to 375˚ and bake for about 15 minutes more, until the muffins are domed and golden and a cake tester or knife inserted into the center of a muffin comes out clean.

Remove from the oven and cool in the pan for a few minutes on a wire rack. Invert the pan to release the muffins, running a knife around any stubbornly stuck muffins if necessary, and cool completely before serving.

(adapted from Sarabeth’s Bakery)

————————————————–

I’ve been totally committed to my role as a mother for the past 1 month. Coaching, coaching and more coaching.. Read : exams. Sigh.

But at the same time, i’ve been baking quite a bit too. Mostly simple bakes for our afternoon tea break. But these muffins are not baked for that particular reason though. I whipped these up specially for the neighbour’s in laws who are here for a week from India. You could say, they’re sorta like a welcome gift?

I sure hope they enjoy it to bits because personally, i think they’re better than Kenny Rogers’ Corn Muffins! ;)

OH, blog ah blog, how i’ve missed theeeeee.. but guess what? I’m back again!!

IMPORTANT!

If you’ve seen this cake somewhere out there before, please please, could you kindly please direct me to the recipe pleaseeeeee?? I really *really* love this Pumpkin Cake! :(