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I love muffins. They are the perfectly sized treat. Today I had a hankering for corn muffins. I’ve made plenty of those yummy boxed muffins. I’ve searched the web endlessly for a muffin recipe that’s not too sweet, not too heavy. I wanted an easy recipe that was purely about the cornmeal. I found this recipe in the NYT Cooking section. I don’t understand the concept of a muffin mix to be stored for later, yet only has directions to make the whole batch of muffins. How hard is it to mix together some dry ingredients and then some wet ingredients? My batch made more than the 12 muffins the recipe says it yields. When I read the comments, most people agreed.  The comments were rather amusing. So much concern for nutritional informational swapping ingredients. Really? These are corn muffins. What do you expect? Just enjoy the muffin.

Let’s get baking!

Dry Ingredients

1 1/4 cups yellow cornmeal

1 1/4 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

Wet Ingredients

2 large eggs, beaten

1 1/2 cups milk (not skim)

1 1/2 sticks butter, melted

Combine the dry ingredients in a large bowl. Add the wet ingredients to the dry ingredients. Are you still with me? I like to let the mixture sit for a minute or two at this point. The baking powder is magical. The batter becomes wonderfully thick. Fill the buttered muffins tin about halfway. Bake at 350 degrees for about 18-20 minutes. Always check on anything you bake a minute or two earlier. Oven temperatures differ. My mix made 16 muffins, even with my thorough batter taste-testing.

These muffins are best served warm. A smear of butter and raspberry jelly will make you want to close your eyes and hum. Follow with a sip of coffee or tea. If you can eat these in the early, dark hours of the morning while alone….even better! Treat yourself!!

Here is the original recipe.