Busy Morning Corn Muffins

There really is nothing like fresh muffins right out of the oven, but who has the time?   You do!   

Here's how I save time in the morning. If I'm already pulling out all the ingredients, measuring spoons and cups I also pull out a 2nd bowl or more and here's why:   

• You can make at least 1 extra dry mix and store individual recipe portions in air tight containers. 
• Please remember to label them as muffin mix so there's no confusion later.  
• Label the container with the liquids you need to add and baking times also.  
• This is like making your own box mix muffins without the chemicals and with out over paying!
• Do this the night before, days ahead or even weeks ahead.
• This is also a nice gift mix to bring with you too  (dress up the packing and attach instructions for finishing and baking)

I often use those quart size deli containers since I have so many I've saved with Chinese takeout over the years.  Love those containers for portioning and storing soup stocks, marina and other sauces also.

These muffins are perfect on their own or slathered in butter and a bit of jam.  For variety why not add 1/2 cup of dried cranberries, dried blueberries, or even some thawed and drained frozen corn for texture and flavor.   I've also occasionally added some chopped jalapeno peppers (be careful of the amount use less than 1/2 cup), some cheddar cheese or even crumbled bacon.   Yum!!  Experiment!!

You'll enjoy the linger heavenly aromas to start your day from the kitchen.   These are also good later in the day with a side of a nice home made chili too.  Additionally, you can always freeze some too. 

Treat yourself well, your body with thank you for it!

Just out of the oven and waiting for you!

 Busy Morning Corn Muffins 

1 cup all purpose flour

1 cup cornmeal

1/2 cup sugar

1/2 teaspoon salt

1 Tablespoon baking powder

1 cup milk (regular, buttermilk or even almond milk)

¼ melted unsalted butter or flavorless oil

2 eggs

Equipment you’ll need ready:

2 bowls  (1 for dry, 1 for wet)

liquid and dry measure cups

measuring spoons

muffin tins to make 12 regular sized muffins (not the huge muffin tins)

cooling rack

whisk (if you have one)

wooden spoon

rubber spatula

cupcake papers  (or grease the muffin tin very well)

Pre-Heat oven to 500 degrees

Bowl 1 - Dry:

Mix flour, cornmeal, sugar, salt and baking powder whisking till all ingredient are completely mixed so ingredients are evenly dispersed.  I love using the whisk for this.

Bowl 2 –Wet:

Thoroughly blend eggs, milk and oil together.

You can add wet to dry bowl just mix well enough so nothing is dry sticking to the sides of the bowl but don’t beat.  Use a scraper of wooden spoon to mix thoroughly  - over mixing (no electric beaters please) will make for tough muffins!

Evenly fill the muffin tins.  Using a scoop* helps with aim into the cup part or even a dry measure ½ cup size would be beneficial so they are all the same size which makes for nicer presentation and more even baking.  Note: I find it easier to wipe batter that didn’t make it into the cups before baking is easier than scrubbing it off later.

Evenly fill muffin cups

Pop the tin into the oven and as soon as you close the door LOWER the oven temperature to 400º bake 18-20 minutes.  This super hot then lower method will allow the muffins get that nice domed look. 

You’ll smell their beautiful fragrance as they are approaching done. When muffins are done, take muffins out of tin and cool down to just warm before eating.

*Note: My kitchen stainless tableware set came with a small ladle I love to use for making muffins and also for pancakes.

The Secret Apple Oatmeal Muffin Recipe from the Corse Family Farm

There is a lot to be said for passing recipes down to the family and friends.   So much of the pleasure in our lives can come from childhood memories sitting around the table and the traditions we have developed with our families.   There may be other recipes similar in idea to what we remember growing up but, they are never quite right to our taste buds memories.

One of the reasons I started blogging recipes, is to make sure mine are passed on to my children, future grandchildren and friends.  My grandmother taught me to make some of her specialties and if she didn't pass the recipes on to me,  they would have been lost for eternity.  I would compare recipes to hearing that song that always brings back memories. The recipes we've indulged in growing up are a part of our history.

Ciao for now!

JPKC

Watch Abbie Corse make her dad's favorite muffins:



Apple Oatmeal Muffins from the Corse Family Farm
(originally posted by the Organic Valley Farm Co Op)

"This recipe came from my dad’s Aunt Florence, a woman whose love shined through her cooking. She would bring out a woven basket with a lovely tea cloth and my dad would practically clap with delight. Years later, I started making them on Christmas Eve after everyone went to sleep, to leave under the tree: a piece of the magic from the Christmas elves. – Abbie Corse, Organic Valley Farmer-Owner"

Apple Oatmeal Muffins

• 1 cup whole wheat pastry flour
• 1 cup quick cooking oats, uncooked (organic preferred)
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1 Large Organic Valley Egg
• 3⁄4 cup Organic Valley Whole Milk or Organic Valley Lactose Free Whole Milk
• 1⁄2 cup Organic Valley Cultured Unsalted Butter, melted, cooled
• 1⁄3 cup pure maple syrup
• 1 cup chopped peeled apple (organic preferred)
• 1 cup golden or dark seedless raisins

1.) Heat oven to 400°F. Combine flour, oats, baking powder, cinnamon, nutmeg and salt in a medium bowl; mix well. In a small bowl, beat egg lightly. Stir in milk, butter and syrup. Add to oat mixture, mixing just until dry ingredients are moistened. Stir in apple and raisins.

2.) Spoon batter into 12 medium paper-lined or greased muffin cups (cups will be nearly full). Bake 16 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes in pan; transfer to wire cooling rack. Serve warm or at room temperature with additional butter if desired.