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In my continuing quest for the perfect sweet corn muffins, today I made ... (drumroll, please ...)
Corn cupcakes??
Okay first off, 1.5 cups of sugar was a lot and I should have known that when I added it in. They taste great, like vanilla and corn cake. But they're wholly unsuitable to serve with a hearty chili or spicy stew. They'd be more at home with a cup of coffee and some lemon curd.
Also, oil and butter was too much fat. And the called-for oven temp of 350 was too low, because they sank in the middle.
On the whole the recipe is headed in the correct direction, but it needs about half the sugar or less - half a cup should do it. JUST butter and no oil. And the oven needs to be at 425 so they don't deflate. I'm not going to be a perfectionist about Instagram-worthy perfect little domes, but they need to not look like surrealist donuts.
The positives - corn flour and freeze-dried corn powder gave them a great, simple corn flavor under all that sugar. So the next batch will hopefully have the sweetened corn flakes taste I am after. They were also very easy to make, as corn muffins ought to be. The muffin-like objects I have now will taste good mixed with yogurt but they're more properly thought of as a dessert or sweet snack than a bread.
Anyway, I'm tired of summer. I object to its continued presence and demand fall NOW. It's currently 93° where I am, and the heat index has us at THE SURFACE OF THE SUN°. Forget cooking an egg on the sidewalk, you could hatch dragon eggs here. I would love for some cooler weather to come along soon, especially since I really would love to get back out on my bike again. Gold Head Branch Park up the road here was recently placed on the Register of Historic Places so that seems like a sign that I should buy an annual pass and go ride around up there.
Corn cupcakes??
Okay first off, 1.5 cups of sugar was a lot and I should have known that when I added it in. They taste great, like vanilla and corn cake. But they're wholly unsuitable to serve with a hearty chili or spicy stew. They'd be more at home with a cup of coffee and some lemon curd.
Also, oil and butter was too much fat. And the called-for oven temp of 350 was too low, because they sank in the middle.
On the whole the recipe is headed in the correct direction, but it needs about half the sugar or less - half a cup should do it. JUST butter and no oil. And the oven needs to be at 425 so they don't deflate. I'm not going to be a perfectionist about Instagram-worthy perfect little domes, but they need to not look like surrealist donuts.
The positives - corn flour and freeze-dried corn powder gave them a great, simple corn flavor under all that sugar. So the next batch will hopefully have the sweetened corn flakes taste I am after. They were also very easy to make, as corn muffins ought to be. The muffin-like objects I have now will taste good mixed with yogurt but they're more properly thought of as a dessert or sweet snack than a bread.
Anyway, I'm tired of summer. I object to its continued presence and demand fall NOW. It's currently 93° where I am, and the heat index has us at THE SURFACE OF THE SUN°. Forget cooking an egg on the sidewalk, you could hatch dragon eggs here. I would love for some cooler weather to come along soon, especially since I really would love to get back out on my bike again. Gold Head Branch Park up the road here was recently placed on the Register of Historic Places so that seems like a sign that I should buy an annual pass and go ride around up there.
