Momofuku Corn Cookies #CreativeCookieExchange

Momofuku calls this a sleeper cookie, that is, one that they did not expect would be that popular but has become a favorite. Rich, buttery, sweet but a bit salty, these Momofuku corn cookies are chewy and completely more-ish.

One of the beautiful things about having children is the intelligent discourse that becomes possible as they grow and become more articulate. Nothing gives me greater pleasure than spending time with my girls and learning from them. This past week I was in Baltimore visiting our elder daughter and I had the best time exploring her neighborhood and talking with her late into the night.

We ate lump crab cakes at Faidley’s in the world famous Lexington Market, bought pasta puttanesca supplies and chianti at a little Italian grocery for dinner on Friday night and enjoyed a beautiful meal – with house brewed beer, of course – at The Brewer’s Art. We even got to cheer on the runners in the Baltimore Marathon which ran right through her neighborhood Saturday.

On my final night, we brought home boiled crabs for dinner from Lexington Market. And if it sounds like all we did was eat, eat, eat, well, I cannot deny that. But we also managed to get our work done and we talked a lot.

I mentioned to her that I wasn’t going to take part in this cookie event because time had gotten away from me in Houston and I hadn’t had time to bake. Her eyes lit up at a good reason to introduce me to these Momofuku corn cookies, which she had already made twice in as many weeks. She extolled their virtues at length and, best of all, had the ingredients in the cupboard already. How could I resist?

I need to introduce the recipe by saying that we got it off the Lucky Peach website and it supposedly comes from the Momofuku cookbook. I say supposedly because I have never held that volume in my hands. I can tell you the measurements online are off so I hope that they are correct in the book. Since my daughter had already made these corn cookies twice, she said to ignore the volume amounts and use the weight measurements. I followed her instructions and give you below the corrected volume measurements for those who don’t have a digital kitchen scale.

Ingredients for 2 dozen cookies
1 cup or 226g room-temperature butter
1 1/2 cups or 300g sugar
1 egg
1 3/4 cups or 220g all-purpose flour
1/2 cup or 65g freeze-dried corn powder *See note below
1/4 cup or 45g corn flour (corn masa flour, like you’d use to make tortillas, not corn starch)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt or flakey sea salt

*Note: I used Karen’s Freeze Dried Corn (<affiliate link) in this recipe, weighing out 65g and then blitzing it into powder with a food processor. The resulting powder measured about 1/2 cup by volume.

Method
Use a stand or handheld electric beaters to cream the butter and sugar together on medium high until they are fluffy and pale yellow, about 2-3 minutes.

Add in the egg and mix it in with the beaters on low.

Increase the speed to medium high again and beat for eight minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Here the original recipe says that at the end of eight minutes, the sugar will be dissolved completely and the volume would double. Neither was true of mine but, honestly, it did not matter. The butter, sugar and egg were very pale and fluffy and I called it good.

With your mixer or beaters on low, mix in all of the dry ingredients, just until they come together as a dough.

Use a scoop or two spoons to divide the dough into 24 relatively equal portions. If you are a scale-using person, mine were about 40g each.

Using clean hands, roll the dough into balls and place on two cookie sheet lines with baking parchment or silicone liners.

Chill in the refrigerator for one hour. You can chill these for longer, even overnight, but in that case, cover them with cling film so they don’t dry out. The chilling time is a must for cookies with this much butter. If you bake them without chilling, the butter will melt out.

As you come to the end of the chilling time, preheat your oven to 350°F or 180°C.

Bake the cookies one pan at a time on the middle shelf of your preheated oven, leaving the second pan in the refrigerator until you are ready to bake it.

Bake for 10 minutes and then turn the pan around to make sure the cookies bake evenly. Bake for a further 5-6 minutes or until the edges are slightly golden and the cookies are a bit puffy looking. They will sink when they start cooling but that’s okay.

Leave the cookies to cool on the pans for a few minutes then cool them completely on a wire rack.

I wish I could adequately describe to you the buttery, chewiness of these sweet and salty corn cookies. Let me just say that you should try them, and as soon as possible. As you can see, when they are just turning brown on the edges, they are lovely and golden on the bottom.

Enjoy!

This month my Creative Cookie Exchange group is baking with the tastes of autumn. Check out the lovely list of cookies we have for you today.

• Apple and Oat Cookies from Flours and Frostings
• Apple Cider Cookies with Maple Frosting from 2 Cookin Mamas
• Apple Cranberry Crumble Bars from All That's Left Are The Crumbs
• Caramel Apple Shortbread Cookies from Karen's Kitchen Stories
• Caramelized Apple Oatmeal Cookies from A Shaggy Dough Story
• Maple Cookies from A Baker's House
• Momofuku Corn Cookies from Food Lust People Love
• Pecan Butter Cookies from Basic N Delicious
• Pecan Pie Thumbprints from Oven Delights
• Pumpkin Date Bars from What Smells So Good?
• Spiked Oatmeal Apple Cookies from The Spiced Life

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

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Easy Apple Banana Bread #BreadBakers

Easy Apple Banana Bread is a wonderful transition from summer to fall, as our temperatures finally get cool enough to bake without cranking the air conditioner thermostat down to compensate.

You know when you are so fast asleep that the phone rings and you somehow incorporate it into your dream? That was me the other night. My sister called about 1 a.m. to ask if I could come over to stay with her girls because their father was being taken to the medical center for testing. The doctors suspected a blockage in one artery. Well, I didn’t wake up in the four rings it took the answering machine to do its thing so she had to call our mom to go. I felt terrible the next morning when I saw the phone blinking and realized that I had missed the call.

The next day, while he was still being tested, I was charged with picking the girls up from school, so I decided to bake an after school snack for them. There was a change of plans and I ended up not doing the school pick up but I can assure you that this easy apple banana bread makes an excellent after school snack! Or breakfast. Or midmorning coffee break.

In other good news, my brother-in-law is fine and he was released that day. I believe a stent may be in the cards but at least it’s not an emergency situation.

Ingredients
1 1/2 cups or 190g flour
3/4 cup or 150g sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 ripe bananas, peeled
1/3 cup or 75g butter, melted and cooled, plus more for buttering the pan
1 egg, at room temperature
1 teaspoon vanilla extract
1 large or 2 small apples
Option for decorating: a light sprinkling of powdered or confectioner’s sugar

Method
Preheat the oven to 350°F or 180°C. Butter a loaf pan or line it with baking parchment.

Whisk your flour, sugar, baking soda, salt and cinnamon together in a mixing bowl and set it aside.

In another bowl, use a fork to mash your bananas until they are fairly smooth and pour in the melted butter.

Mix well with the fork until the butter is completely incorporated.

Add in the vanilla and egg and mix well again.

Peel and chop your apple/s finely. Add the apples to the banana bowl and stir well.

Fold the wet and dry ingredients together until just combined.

Pour the batter into your buttered loaf pan. You can sprinkle on a little extra cinnamon and sugar, if you'd like.

Bake in the preheated oven for 50-55 minutes or until the loaf is nicely browned and a toothpick inserted in the center comes out clean. Remove from the oven and leave to cool for about 10 minutes on a wire rack.

Run a knife around the edges and turn the apple banana loaf out on to the wire rack to cool completely.

Slice with a serrated bread knife to serve.

Enjoy!

This month my Bread Bakers group is celebrating fall fruit and vegetables with a plethora of breads, both quick and yeasted. Many thanks to our host, Pavani of Cook's Hideout, for her behind the scenes work.

• Apple & Olive Oil Boulé from Food Above Gold
• Apple Cider Muffins from A Baker's House
• Apple, Pear and Persimmon Stuffed Brioche from A Shaggy Dough Story
• Baked Cauliflower Breadsticks from Sneha's Recipe
• Broccoli Burger Buns from Herbivore Cucina
• Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
• Chilli and Cheddar Potato Rolls from Mayuri's Jikoni
• Easy Apple Banana Bread from Food Lust People Love
• Figs Quick Bread from Basic N Delicious
• Harvest Bread with Sweet Potato from Cook's Hideout
• Kartofel Khleb - Russian Potato Bread from Ruchik Randhap
• Potato Bread Rolls from Gayathri's Cook Spot
• Pumpkin Challah from Passion Kneaded
• Sauerkraut-Nut Bread from Palatable Pastime
• Savoury Potato Rose Rolls from Sara's Tasty Buds
• Spiced Apple Star Bread from Hostess At Heart

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Baked Ham, Egg and Cheese Sandwiches

Baked Ham, Egg and Cheese Sandwiches are the perfect make ahead breakfast for three or a crowd of 20. Assemble the night before and bake them up hot and fresh when your guests wake up.

I must confess that my go-to breakfasts for a crowd are usually pancakes, waffles or muffins. I make my life easy in the morning by getting organized the evening before, measuring out the dry ingredients into a big bowl and whisking together the wet ingredients in another bowl. I pop the wet ingredients in the refrigerator.

All that’s left to do in the morning is to combine the two and cook the batter, a process so simple that even I can do it while simultaneously sipping on my first cup of coffee. To measure ingredients in the morning, I’d have to be on my second cup to ensure any degree of accuracy. I’m sure many of you can relate.

This week my Sunday Supper group is sharing great recipes to serve when you are hosting a sleepover or slumber party.  I doubt my make-ahead batter tips are news to most of you so I decided to branch out a little. Baked Ham, Egg and Cheese Sandwiches take a little more time but you save that on clean up!

Ingredients per person
1 bread roll
1 slice ham
1 medium egg
Freshly ground black pepper
2 tablespoons finely grated sharp cheese
Sprinkle chopped green onions or chives

Extra equipment: aluminum foil cut in squares large enough to wrap your bread rolls individually

Method
(If baking immediately, preheat your oven to preheat your oven to 350°F or 180°C.)

If baking the next morning, start here:
Use a sharp serrated knife to cut the top of your bread roll at a slight angle, like you would the top of a pumpkin for carving. Set aside.

Use the knife to cut around the hole so that you can remove the soft inside of the roll. Save it for another use like breadcrumbs or stuffing. You want to get the walls of the roll quite thin so that the heat can reach the egg quickly when we bake this.

Dry the ham slice with a paper towel and fit it into the roll, pressing down on the bottom to create more space for your egg. Don’t tear the ham or your egg will leak through to the bread roll, which we do not want.

If your eggs are very fresh, you might be able to skip this step: Crack the egg into a slotted spoon with tiny holes to let the very liquidy part of the egg drain away, leaving behind the rest of the white and the intact yolk.

Put the egg in the ham “bowl” in the roll.

Grind on some freshly ground black pepper then add the cheese on top. Sprinkle with some chopped green onion or chives.

Put the top back on the bread roll.

Wrap the whole roll completely with a piece of foil and set on a baking tray. Repeat as many times as necessary to feed all of your guests.

The baked ham, egg and cheese sandwiches can then be refrigerated overnight to be baked fresh and hot the next morning.

When you get up the next morning, preheat your oven to 350°F or 180°C and remove the baking pan from the refrigerator.

Once the oven is hot enough, put the pan with the sandwiches in and bake for about 15 minutes. Pull one out to check how cooked the egg yolk is. Pop it back in for a little longer if the egg is still a little too runny for your liking. You are starting with cold ham, eggs and cheese so the time will vary by how cold they were and how soft you like your egg yolks.

N.B. If you make these and bake right away without refrigerating, they will take a shorter time to cook. I tested it both ways, baking one immediately and baking the other three the next morning. I was very happy with the results either way.

Once done to your liking, remove from the oven and leave to cool enough to handle. Hand out foil-wrapped baked ham, egg and cheese sandwiches and napkins to your hungry crowd. No plates to wash! Or put them on plates and get fancy.

I haven’t tried it yet, but I’m thinking these could even be baked over a campfire in a Dutch oven or in a covered barbecue pit, away from the direct heat. Wouldn’t they be great for a Scout campout?

What's your favorite dish to bring or make for a slumber party? If you are looking for some great new ideas, Sunday Supper is here to help. Many thanks to our event manager, Cricket of Cricket's Confections and our host, Marion of Life Tastes Good.

Breakfast

• Bacon Jam Recipe by Life Tastes Good
• Baked Ham, Egg and Cheese Sandwiches by Food Lust People Love
• Breakfast Strata with Bacon and Date by Caroline’s Cooking
• Broccoli Breakfast Bake by Cricket’s Confections
• Classic Buttermilk Pancakes by Cosmopolitan Cornbread
• Freezer-Friendly Breakfast Burrito by Brunch-n-Bites
• Julia’s Mushroom Quiche – Quiche aux Champignons by An Appealing Plan
• Nutty Sweet Potato Waffles by Wholistic Woman
• Overnight Green Chile Breakfast Burritos by Cooking On The Ranch
• Peanut Butter Chocolate Cereal Treat Bars by Crazed Mom
• Pumpkin Chocolate Chip Pancakes by Books n’ Cooks
• Pumpkin French Toast Casserole by Moore or Less Cooking
• Swedish Pancakes with Brown Sugar Bananas by Bottom Left of the Mitten
• Waffle Fruit Kabobs by Home Sweet Homestead

Snacks

• BBQ Pulled Pork Sliders by Mindy’s Cooking Obsession
• Better Than Anything Chex Mix by Fantastical Sharing of Recipes
• Caramel Corn by Jane’s Adventures in Dinner
• Cobb Salad Dip by Food Done Light
• DIY Grilled Cheese Bar by Culinary Adventures with Camilla
• Fluffernutter Puff Pastry Turnovers by The Weekend Gourmet
• Make-It-Yourself Caramel Apple Bar by The Freshman Cook
• Maple Fish Party Mix by Sew You Think You Can Cook
• Midnight Chicken Nuggets by A Kitchen Hoor’s Adventures
• S’mores Snack Mix by Positively Stacey

Desserts

• 2-Minute Quick Fudge by Sunday Supper Movement
• Classic Oatmeal Cookies by That Skinny Chick Can Bake
• Heavenly Oreo Dessert by Confessions of a Cooking Diva
• Peach Slab Pie by Pies and Plots

 Pin it! 

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Bacon-wrapped Shrimp Jalapeño Poppers

Bacon-wrapped Shrimp Jalapeño Poppers are made with four of my favorite things: spicy jalapeños, sharp cheese, pan-fried shrimp and bacon. They are super easy to put together and bake up crispy in the oven. Make them ahead of time and bake when you are ready to serve.



My grocery stores here in Dubai are hit or miss when it comes to some ingredients. All year-round we can find the little red chili peppers that are often used in Asian cooking but habaneros and jalapeños turn up less frequently. I’ve learned over the last almost four years of living here to take advantage, and quickly, when I see those two.

I make my own habanero sauce that we eat on just about everything so I buy the peppers, remove the stems and wash them immediately. Then I freeze them in a Ziploc bag until I am ready to make sauce. Making habanero sauce requires weather cool enough to open the windows and doors to let some fresh air in and that won’t happen here until a little later in the year.

When decent-sized jalapeños appear, I make poppers. Traditional jalapeño poppers are filled with cheese, breaded and deep-fried but for many years, I’ve been either breading and baking mine, or wrapping them in bacon and baking them. Either way makes a fabulous, delicious jalapeño popper.

I’ve been on kind of a shrimp kick lately, with last week’s bacon-wrapped spicy baked shrimp and spicy salmon shrimp burgers on this blog and, even today, make sure you check out my Cucumber Shrimp Cups on the Sunday Supper Movement website. They are pretty and tasty!

When there were jalapeños in my local grocery store and Sunday Supper announced a football food theme, I knew what I had to do! Add shrimp to my bacon-wrapped jalapeño poppers as well. Best decision ever! If you are gearing up for football season, you'll want to make these and possibly everything else on the list below. Let the games begin!

Ingredients
24 medium shrimp, peeled and cleaned
1 tablespoon olive oil
Salt
Freshly ground black pepper
3 1/2 oz or 100g cream cheese, softened
3 1/2 oz or 100g extra sharp cheddar, grated
2 cloves garlic, garlic pressed or very finely minced
12 fresh jalapeños
12 slices streaky bacon

Method
Preheat your oven to 425°F or 218°C.

Heat a skillet and drizzle in the olive oil. Quickly cook the shrimp for a few minutes, sprinkling them with a little salt and freshly ground black pepper. Remove from the heat and set aside to cool.

Cut jalapeños in half lengthwise. I like to cut carefully through the stem as well so each half still looks like it has a stem.

Use a spoon to scoop out the seeds and membranes. If you don’t like things too spicy, you can discard these. I like to add them to the cheese filling.

Mix together the cream cheese, cheddar, garlic and salt. Chop the membranes of the jalapeños and add them in along with the seeds, if desired. Give the whole bowl a few good grinds of black pepper and mix again.

Fill the jalapeño halves with the cheese mixture. Top them with a shrimp each. Cut the bacon slices in two and wrap one around each shrimp topped jalapeño popper.  Secure the bacon with a toothpick.

Set them in a baking pan.

Bake for 20 minutes in your preheated oven or until bacon is crispy and cheese is turning golden as well.

Enjoy!

Many thanks to our host today, Coleen of The Redhead Baker and our event manager, Shelby of Grumpy's Honeybunch. How I wish I could get together with all my Sunday Supper friends to watch football. Who am I kidding? I really just want to eat all these fabulous dishes!


Appetizers

• Atomic Buffalo Turds by Fantastical Sharing of Recipes
• Avocado Corn Salad by Books 'n Cooks
• Bacon-wrapped Shrimp Jalapeño Poppers by Food Lust People Love
• BLT Bites by A Day in the Life on the Farm
• Buffalo Cauliflower Bites by Sew You Think You Can Cook
• Buffalo Chicken Meatballs by Highlands Ranch Foodie
• Buffalo Chicken Taquitos with Cilantro Crème by Cooking with Carlee
• Chipotle Lime Chicken Fajita Sliders by Flavor Mosaic
• Cucumber Shrimp Cups by Sunday Supper Movement
• Game Day Burger Sliders by Dessert Geek
• Gyro Meatballs & Herbed Yogurt Dip by My Life Cookbook
• Ham and Salami Rollups by Bottom Left of the Mitten
• Healthier Patatas Bravas by Caroline's Cooking
• Kale Pesto Dip by Cooking Chat
• Lemony Chicken Wings by Basic N Delicious
• Liptauer (Hungarian Cheese Spread) by Curious Cuisinere
• Loaded Guacamole by Casa de Crews
• Loaded Smashed Potatoes by The Hungry Goddess
• Mexican Spinach Dip by Meal Planning Magic
• Nachodillas with Jalapeño Bean Dip by Palatable Pastime
• No-Bake Almond Energy Bites by Pies and Plots
• PB&J Wings by The Crumby Cupcake
• Pork Belly Sliders by Grumpy's Honeybunch
• Queso Blanco Dip by Life Tastes Good
• Roasted Jalapeno and Chorizo Queso by The Texan New Yorker
• Sausage Pizza Dip from Family Foodie
• Ultimate Taco Dip by Monica's Table

Main Dishes

• Bacon Swiss Burger Sliders by Hezzi-D's Books and Cooks
• Black Bean Chili by Cricket's Confections
• Blackberry Sriracha BBQ Wings by Cosmopolitan Cornbread
• Honey Lime BBQ Chicken Thighs by Our Good Life
• Mexican Pizza by Chef Next Door
• Oven-Fried Chicken Tenders by Food Done Light
• Oven-Fried Fish Sliders by A Kitchen Hoor's Adventures
• Philly Cheesesteak Sliders by The Redhead Baker
• White Chicken Chili by Powered by BLING

Side Dishes

• Buffalo Chicken Pasta Salad by Crazed Mom

Desserts

• 5-Ingredient Buckeye Dip by A Mind Full Mom
• Brownie Bomb Bars by Turnips 2 Tangerines
• Chocolate Football Cookies by The Freshman Cook
• Miso Salted Caramel Ice Cream Sandwiches by Ninja Baker
• Touchdown Popcorn Toffee Bark by The Weekend Gourmet
• White Chocolate Toffee Chunk Cookies by That Skinny Chick Can Bake

Pin Bacon-wrapped Shrimp Jalapeño Poppers!

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Cider Honey Quick Loaf #BreadBakers

This rich cider honey quick loaf is naturally sweetened by the cider and the honey. It’s especially delicious toasted.

This month my Bread Bakers are creating sweet breads without refined sugar, high fructose corn syrup and artificial sweeteners. Our host Mayuri of Mayuri’s Jikoni limited us to natural sweeteners like maple syrup, honey, blackstrap molasses, dates, banana puree, coconut sugar, balsamic glaze, brown sugar syrup, real fruit jam made without any sugar, stevia or palm jaggery. Further, she said NO SUGAR - white, brown, demerara, turbinado, muscovado, etc- . to be used in the bake.

Trying to use what I have on hand, I decided that honey was the way to go. I’m in the Channel Islands right now so I am also fortunate to have ready access to alcohol, unlike at home in Dubai where one must have a license to purchase (and mine has expired.) The first thing we buy is some traditional English cider, often called hard cider in the United States. It's tart and dry with a little sweetness.

Ingredients
3 cups or 375g flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons honey
12 oz or 355ml cider, at room temperature
1/2 cup or 113g unsalted butter, melted and cooled

Method
Preheat your oven to 350°F or 180°C.

In a large bowl, whisk together the flour, baking powder and salt.

In another smaller bowl, add the honey to half of the melted butter.

Pour in the cider and mix well.

Fold the wet ingredients into the dry ingredients until just mixed.

Pour half of the remaining melted butter into the loaf pan.

Spoon the batter into the pan, and pour the rest of the butter on top of the batter. Jersey butter comes by its color naturally, from the beta-carotene in the grass the cows eat.

Use a pastry brush to spread it around.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. If the top is browning too quickly, cover with foil and continue baking until done.

Cool for a few minutes in the pan and then turn the loaf out on to a wire rack to cool.

Slice and enjoy!

Check out all the wonderful naturally sweetened breads we have for you today! Many thanks to Mayuri of Mayuri’s Jikoni for hosting.

• Blackberries and Honey Bread by Kidsandchic
• Cheddar Honey Flowers by Ambrosia
• Cider Honey Quick Loaf by Food Lust People Love
• Date and Chai Muffins by Mayuri's Jikoni
• Date Sweetened Banana Bread by Herbivore Cucina
• Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
• Eggless Carrot Coconut Quick Bread by Gayathri's Cook Spot
• Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
• Einkorn Drop Biscuits with Peaches and Blueberries by The Wimpy Vegetarian
• English Granary-Style No Knead Bread by Karen's Kitchen Stories
• Grape Bread by The Bread She Bakes
• Healthy Banana & Blueberry Bread by Baking in Pyjamas
• Honey Almond Banana Muffins by Baking Yummies
• Honey Cornbread by Magnolia Days
• Honey Oat Pain de Mie by Hostess At Heart
• Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings
• Jackfruit Honey Bread by The Schizo Chef
• Jackfruit Semolina Muffins with Jaggery by My Cooking Journey
• Mangalore Buns by Sneha's Recipe
• Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
• Maple Pecan Scones by Cook's Hideout
• Maple Oatmeal Bread by A Baker's House
• Pain au Levain avec Banane by What Smells So Good?
• Tangerine Honey White Bread by A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Sweet Corn Muffins #MuffinMonday

Just a little cornmeal adds a lovely flavor to these tender sweet muffins, without making them as heavy as cornbread could be. It’s all a manner of ratios, more flour to less cornmeal. 

It’s Muffin Monday time again! Somehow the last Monday of the month always seems to sneak up on me but I am delighted to say that my Muffin Monday bakers are clearly more organized than I am and are turning out in force this month. We’ve got seven wonderfully creative muffins for you and my rather normal sweet corn muffins. That said, sometimes normal can be terrific.

My younger daughter is home for a visit so I let her choose the muffin I’d make this month. After all, she’d probably be the one eating most of them. She told me of a sweet corn muffin they used to serve when she was still in school. It was sweet, but not too sweet, with a subtle corn flavor. It did not have any actual corn in it. In fact, when I asked that question, she looked horrified. You might remember my discussing her assertion that everybody likes plain things. Anyway, if there wasn’t actual corn, I had to presume that it was made with cornmeal. Last but not least, it was light in texture, not heavy like cornbread.

So, here you go. I think this muffin fulfills all of her requirements: A tender, light, fluffy, sweet corn muffin. Perfect for breakfast or snack time. As a bonus, the muffin top edges are almost crunchy from the cornmeal. She's still sleeping as I post this so I'll have to report back later on her verdict.

Update: She says the muffins are very good but the ones at school had more corn flavor. Next time I'm going to up the ratio of cornmeal to flour a little.

Make sure you scroll down to see the link list of the other more creative muffins!

Ingredients
1 1/2 cups or 190ml flour
1/2 cup or 100g sugar
1/2 cup or 85g yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 1/4 or 300ml cups milk
1/2 cup or 120ml canola or other light oil
2 large eggs

Method
Preheat your oven to 350°F or 180°C. Grease or paper-line your 12-cup muffin pan.

Whisk together your flour, sugar, cornmeal, baking powder and salt in a large mixing bowl.

In a smaller mixing bowl, whisk together your milk, oil and eggs, until fully combined.

Fold your wet ingredients into your dry ingredients, until just combined.

Divide the batter between the prepared muffin cups. They are going to be pretty full but you can manage to fit it all in.

Bake in your preheated oven for 20-25 minutes or until muffins are golden brown around the edges and a toothpick stuck in the middle of one comes out clean. Cool in the pan for a few minutes then remove the muffins to a wire rack.

Enjoy!

Check out all the great muffins we have for you this month!

• Banana Bread and Chocolate Muffins from Making Miracles
• Chocolate Chip Blood Orange Muffins from Sew You Think You Can Cook
• Grilled Cherry Muffins from Farm Fresh Feasts
• Jamaican Me Hungry Muffins from A Day in the Life on the Farm
• Margarita Sour Cream Muffins from Karen's Kitchen Stories
• Pancake Muffins from Passion Kneaded
• Sweet Corn Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page

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