Disappointing is how I would describe the state of my vegetable garden; the result of endless rain and what seems like constant cool temperatures. We briefly had the heat on in our house yesterday -- yesterday was June 5th! I have this unwritten rule; no heat on until October 1st and all heat off after April 30th. My family, and most likely some friends, hate me for this. That rule has now been broken numerous times. But back to my garden. Needless to say, it's suffering.
What little I do have growing is rhubarb, some French Breakfast radishes, and an endless supply of chives. So chives it is! I was able to use a heaping quarter cup of chives in this Double Corn Muffin recipe.
adapted recipe from Cooking For The Weekend | Michael McLaughlin
MAKES 10 MUFFINS
PREHEAT OVEN to 400˚F
• 1 cup unbleached all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1 cup sour cream, room temperature
• 1 cup well-drained, thawed, frozen corn kernels
• 6 tablespoons unsalted butter, melted and cooled to room temperature, PLUS addition butter for greasing the muffin tin
• Generous 1/4 cup minced, fresh chives
1. In a mixing bowl combine the flour, cornmeal, sugar, baking powder, soda, and salt. In another bowl, whisk the egg with the sour cream; stir in the corn, butter, and chives. Add the moist ingredients to the dry, mixing just until combined. Do not over-mix.
2. Grease 10 cups of a muffin tin with butter. Using a spoon, divide the muffin batter evenly between the cups. Bake on the middle rack of the oven for 25 minutes, or until golden brown. Remove from oven and cool for several minutes before serving.
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