Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

breakfast at my house... Double Corn Muffins

6/6/2013

1 Comment

 
Picture

     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.


Picture
Picture
                   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.



TAKE a LOOK:





1 Comment
joan link
6/7/2013 05:07:08 am

Your plate, with the bacon looks sooo good.
Now I'm thinking of your rhubarb too! Cannot grow it here at all. Tried! I grew up in Minnesota and we always had tons. Love it.

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes