Saturday, January 30, 2010

Long time between posts

Sorry that it's been so long since we've posted. We did make honey corn muffins two weeks ago, but we got busy, and never got around to posting it. Last week, we didn't make muffins. However, since I did promise muffin recipes each week, I will post a recipe for a pumpkin spice cake I made not too long ago, which will work quite well as muffins.

So, first, here's the honey corn muffins:

1 cup cornmeal
1 cup flour
1 tbsp baking powder
1/2 c sugar
1 tsp salt
1 cup milk
2 eggs
1/2 stick butter, melted
1/4 c honey
1/2 c frozen fire-roasted corn (we bought this at Trader Joe's)


Preheat oven to 400 degrees F.

Into a large bowl, mix cornmeal, flour, baking powder, sugar, and salt.

In another bowl, whisk together milk, eggs, butter, and honey. Stir the wet ingredients into the dry, stirring until just mixed. Stir in the corn.

Pour the batter into a greased muffin pan, bake about 15 minutes, or until a toothpick comes out clean.

These came out really tasty, but didn't rise well. We suspect that the butter was still hot, and cooked the egg a little, when we added it to the wet ingredients. When you make this recipe, try whisking the milk, butter, and honey together first, then add the egg. This way, the milk will cool off the butter, and the egg won't get cooked.

Here's the recipe for the pumpkin spice cake.

1 1/4 c butter
2 eggs, beaten
1 c packed brown sugar
1 1/4 c white sugar
2 c pumpkin or squash, canned, frozen, or fresh (cooked and pureed)
3 c flour
2 tsp baking soda
1 tsp salt
3 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger

Preheat oven to 350 degrees F. Grease a bundt pan.

Stir together flour, baking soda, salt, and spices.

Cream together butter, eggs, and sugars until light and fluffy. Beat in the pumpkin. Beat in the flour mixture. Pour the batter into the prepared pan.

Bake for 60-65 minutes, until toothpick inserted comes out clean. Cool before removing from pan.

When making this into muffins, just switch out the pan, and cook for about 10 minutes, and check with a toothpick. We will be posting another recipe later today, once we figure out what kind of muffins we're going to make.

1 comment:

  1. Here's the recipe we started with for the corn muffins:
    Here's the recipe we started with for pumpkin spice cake: