This week for Tuesdays With Dorie, we made the Corniest Corn Muffins (page 4), chosen by Jill of My Next Life. (She’ll have the recipe on her blog.)
My muffins didn’t rise up as much as the ones in the book, but they still tasted good.
I made a few changes (can’t help it!). I used whole wheat pastry flour and homemade buttermilk with fat free milk (I can’t seem to remember to get some buttermilk in the fridge). I also used canola oil, not corn oil. And I left out the corn kernels. I’ve had other cornbread before with corn in it and didn’t really care for the bits of corn. I thought about grinding it up in the food processor, but just decided to omit it.
So the muffins aren’t bad. I think they could have been a little more moist, but maybe that is because of some of my changes. I did have a muffin or two my favorite way—with butter (Smart Balance) and honey.
There will be lots of other corniest corn muffins over at TWD.