The calendar shows we are nearing the end of March but the temperature doesn't seem to want to leave winter. This morning it was well below freezing despite bright sunshine. I needed something to warm both the kitchen and my soul....Maple Corn Muffins (it is still March Maple Madness after all.)
Ah...Saturday morning...plenty of coffee, The Boston Globe, The Wall Street Journal and warm muffins. It will be hours before I venture outside.
From this month's favorite cookbook, Cooking with Shelburne Farms -
Streuseled Maple Corn Muffins
2 Tablespoons flour
2 Tablespoons maple syrup
1 Tablespoon unsalted butter, at room temperature
1/4 cup finely chopped pecans (which I omitted since I didn't have any today)
For the muffins:
1 1/2 cups flour
1/2 cup fine cornmeal, white or yellow (I used yellow today)
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1/4 cup (1/2 stick) unsalted butter
1/2 cup pure maple syrup, Grade B
1/2 cup sour cream, not nonfat *
1/2 cup milk
2 large eggs
[*since I didn't have sour cream I used whole milk greek style plain yogurt instead]
Preheat oven to 375 degrees. Grease 12-cup muffin pan or use liners, paper or reusable.
Make the streusel topping: In a small bowl, combine the flour, maple syrup, butter and pecans. Mix with a fork, set aside.
Make the muffins: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a medium bowl melt the butter in microwave oven or in a medium pot set over medium heat. Off the heat, stir in the maple syrup, sour cream, milk and eggs, in that order until fully blended.
Gradually add the wet mixture to the dry mixture, stirring just until combined but not completely smooth. Do not overmix or muffins will be tough.
Fill muffin cups about 3/4 full with batter (using #16 food disher, if available)and top with a generous teaspoon of streusel, pressing in gently if necessary.
Bake the muffins for about 17-20 minutes until they are golden and a toothpick comes out clean.