Last week and again this week, I was in Texas. Now, I had not been to Texas, since my dad decided to drive cross country when I was 18 months old. (I do not believe that counts) After visiting a few cities- Austin, Dallas, and Houston, I have a new obsession. It is not BBQ, Cowboy Boots, or Beef but the CORN MUFFIN. My mom and sister, Mera, loved them growing up but I could always do without. I could not get enough of them, to the point I asked for a recipe at one restaurant. (I am still working on getting it, hopefully by early next week I will have it to share.) Until then, here is another one I have worked on. Perfect for summertime BBQs and definitely an American tradition as the Fourth of July is next week.
1 Cup of Flour
¾ Cup of Cornmeal
¼ Cup of Honey
1½ Teaspoon of Baking Powder
½ Teaspoon of Baking Soda
1 Teaspoon of Salt
2 Eggs
½ Cup of Sour Cream
1 Stick of Butter
1 Cup of Milk
1 Cup of Corn
1 Cup of Cheddar Cheese
1 Medium Yellow Onion Chopped and Sautéed*
1 Tablespoon of Chopped Jalapeño Pepper
Preheat 425
In a bowl mix together Butter, Sour Cream, Eggs, and Honey until they are well combined. Adding in Flour, Cornmeal, Baking Soda, Baking Powder, and Salt mix this together until combined and incorporate the Milk. Last stir in Corn, Sautéed Onions, Jalapeno Pepper, and Cheddar Cheese. Distribute evenly into muffin pan. Bake for 25 minutes and will make between 12-14 Muffins.
*When I sauté onions I will first start by letting them simmer in water for about 5 minutes. And then brown them with a little olive oil and butter. I find this way it uses a lot less oil and butter because it is not so quickly absorbed.
Posted on: June 28th, 2007
Posted by Patty in Breakfast, Recipes, Sides.
No comments »
It was not until I had my first Lemon Poppy Seed Muffin that made me
realize, I like muffins. I love Lemon to the point growing up my mother
would constantly ask the dentist if I had destroyed the enamel on my
teeth from my level of Lemon intake? Alas, Lemon and I are simpatico! These also can be frozen and then you can have a tasty breakfast treat whenever you feel like it.
1 Cup of Sugar plus 2 Tablespoons to top muffins before baking
½ Cup of Softened Butter
2 Eggs
1 ½ teaspoon of Vanilla
½ Cup of Buttermilk
2-3 Lemons Zest from two lemons and juice from 2-3 lemons
2 ½ Cups of Flour
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
½ teaspoon of Salt
¼ Cup of Poppy Seeds
Preheat Oven 375
In a mixing bowl mix together sugar and butter until well combined.
Followed by beating in each egg, vanilla, and the butter milk. In
separate bowl, mix together flour, baking Soda, baking powder, and salt add
the dry ingredients into the wet mixture and make sure fully combined.
Lastly add the lemon juice, zest, and poppy seeds and mix well. Evenly
distribute the batter into lined muffin tins. Will make 12 muffins.
Sprinkle the top of each muffin with remain 2 tablespoons of sugar and bake
for about 18-20 minutes.
Posted on: June 14th, 2007
Posted by Patty in Breakfast, Fruit, Recipes, Sweets.
3 Comments »
This weekend I went to a birthday brunch were I was told “we trust you, bring anything you want.” Oh, when given that task I feel the pressure to bring something extra special. Flavored butter is something that I wish I just kept in my fridge all the time. It is good on any type of baked good. So I made strawberry butter and scones! I view this like a fun food accessory- a simple black dress now has some bling!
3 Tablespoons of Strawberry Preserve
1 Cup of Unsalted Butter (softened)
2 Tablespoons of Powered Sugar
In a mixing bowl mix together all ingredients until well combined. And ready to serve. I like to put it back in the refrigerator for a while. (over night)
Posted on: January 10th, 2007
Posted by Patty in Breakfast, Fruit, Make Your Own, Recipes, Sides.
1 Comment »
Texas- Corn Muffin Recipe