Tuesday, August 20, 2013

Sweet Corn Muffins

We have been drowning in corn on the cob from our CSA lately, and have been creative in our uses of 6 ears of corn (for the 2 of us) per week!
A few weeks ago we recipe a recipe for a sweet corn cake in our weekly CSA recipe email. I modified the cooking time and *ta da* muffins!
yield: 22 muffins

4 ears corn
1/2C heavy cream
2 tsp vanilla
1/2C butter (1 stick)
1/2C vegetable oil
1C sugar
1/2C brown sugar
4 eggs
2 tsp baking powder
1/2 tsp salt
2.5C flour

  1.  Preheat oven to 350 degrees.
  2. Spray muffin pan with cooking spray.
  3. Cut kernels from cob.
  4. In a blender, blend corn kernels, milk, and vanilla until pureed.
  5. In a large bowl (or stand mixer), beat butter, oil, and sugar about 2 minutes on medium speed, until light a fluffy.
  6. Scrape down sides of the bowl and beat in 2 eggs for 30 seconds.
  7. Scrape down sides of the bowl again and add last 2 eggs, beating for 30 seconds.
  8. Add baking powder, salt, and corn mixture, mixing until just combined.
  9. Add flour, beating for 2 minutes.
  10. Fill muffin cups 2/3 full.
  11. Bake until inserted toothpick comes out clean, about 20 minutes.
  12. Let cool.
  13. Enjoy!

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