Virginia Beach received record snowfall over the weekend. In a city unequipped for even the slightest winter weather, this paralyzed the city and trapped us in the house. After a few weeks of holiday celebrations, I wasn’t too unhappy with this! Forrest kept busy by building an igloo while I stayed warm inside playing with my Christmas gifts.
Corn, Milk, & Honey Muffins
Adapted from King Arthur Flour Whole Grain Baking
- 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
- 1/4 cup (1 3/4 ounces) sugar
- 1 teaspoon salt
- 3 tablespoons (2 1/4 ounces) honey
- 2 large eggs
- 2 cups (6 3/44 ounces) whole wheat pastry or white whole wheat flour
- 2 cups (9 3/4 ounces) whole yellow cornmeal
- 1 tablespoon baking powder
- 1 1/2 cups (12 ounces) milk
- Preheat the oven to 400°F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.
- Cream together the butter, sugar and salt in a large mixing bowl until fluffy. Beat in the honey and the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl after each addition.
- In a separate bowl, whisk together the whole wheat flour, cornmeal and baking powder. Add the dry ingredients to the butter mixture in thirds, alternating with the milk. Mix until the batter is smooth.
- Scoop the batter by generous 1/2-cupfuls into the prepared pan. Bake the muffins until the tops are golden brown and a cake tester inserted in the center comes out clean, 20 to 23 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
**Don’t Let Your Muffins Get Tough
Leaving muffins in their pan to cool causes moisture from inside the muffin to condense when it reaches the cooling metal. This causes the outer edges to steam, and consequently overcook and become tough. To keep your muffins tender, flip them out of the pan after 5 minutes of cooling and let them finish cooling on a rack.