I got a great email last night from someone called Melbourne Mandy. Mandy who is currently located in Melbourne, AUSTRALIA was craving my corn muffins that I used to serve at my old cafe.
It seems she can not find a decent tasting one near her and wanted to know if I would share my secret recipe. Well Melborne Mandy – How can I deny you these absolutely melt-in-your-mouth delicious muffins? It would be my pleasure.
For those of you who have never tasted these muffins – it is definitely worth making them. They make for a great late Sunday breakfast treat!
Note – They key to these scrumptious muffins is that they are Milchigs – it is what makes them moist and gives them that ideal corn muffin texture – so I beg you – please do not try to make these parave if you don’t have to – they will be dry and not so great!
I also love to add things to my corn muffins – like scallions, or pieces of shredded basil and chunks of small cheddar cheese – try it for a new twist.
G’day Mandy and ENJOY!!
originally adapted from Ina Garten’s Parties Cookbook
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup medium cornmeal
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups whole milk
- 1/2 pound unsalted butter, melted and cooled
- 2 extra-large eggs
Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan