Ingredients
-
1/2
-
1
-
1/2
-
1 1/2
-
1/2
-
1/2
-
6
-
3/4
-
1/2
-
1 1/2
-
6
-
1/3
-
1
-
-
Directions
Corn, Cheddar, and Sun-Dried Tomato Muffins, Three of my favorite foods bound together in yumminess I like to halve the muffins, toast them and then spread lots of butter on them, I have never baked anything this greasy in my life I went looking for a recipe to copy some incredible muffins I had at a cafe, and I figured this would work I was a little thrown off by the amount of butter and oil in them – and when I mixed up the batter, I realized it was the most runny muffin batter I had ever encountered I added an extra cup of cornmeal to try and thicken it up a little bit, but it didn’t help much I also substituted chives for scallions, which I didn’t have, and added a couple tbsps of taco seasoning I baked them in my stoneware muffin pan as directed for 25 minutes The result was small, dark muffins still bubbling in their own grease when I took them out of the oven Even after they cooled, they were still gleaming with fat, which they left in liquid form on the knife and on a plate The texture was okay on the inside, but the outside was almost crispy It felt like nothing so much as eating a deep-fried muffin Also, the flavor was only okay – not much taste beyond butter and cornmeal This might have been my fault, however, for upping the cornmeal at the end I’ve given this recipe two stars because I did, in fact, end up with a muffin and not an inedible hunk of goo or charcoal And all of the ingredients here are tasty – the ratios are just way off Don’t make these muffins, unless you want your heart to hate you I can hear my arteries crying plaintively I think I’m going to go eat some fruit , I have never baked anything this greasy in my life I went looking for a recipe to copy some incredible muffins I had at a cafe, and I figured this would work I was a little thrown off by the amount of butter and oil in them – and when I mixed up the batter, I realized it was the most runny muffin batter I had ever encountered I added an extra cup of cornmeal to try and thicken it up a little bit, but it didn’t help much I also substituted chives for scallions, which I didn’t have, and added a couple tbsps of taco seasoning I baked them in my stoneware muffin pan as directed for 25 minutes The result was small, dark muffins still bubbling in their own grease when I took them out of the oven Even after they cooled, they were still gleaming with fat, which they left in liquid form on the knife and on a plate The texture was okay on the inside, but the outside was almost crispy It felt like nothing so much as eating a deep-fried muffin Also, the flavor was only okay – not much taste beyond butter and cornmeal This might have been my fault, however, for upping the cornmeal at the end I’ve given this recipe two stars because I did, in fact, end up with a muffin and not an inedible hunk of goo or charcoal And all of the ingredients here are tasty – the ratios are just way off Don’t make these muffins, unless you want your heart to hate you I can hear my arteries crying plaintively I think I’m going to go eat some fruit
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Steps
|
1
Done
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
Butter a 12-Cup Muffin Tin. |
|
3
Done
|
Combine the Flour, Cornmeal, Baking Powder, Sugar, Salt, and Pepper in a Large Mixing Bowl and Mix Well. |
|
4
Done
|
Add the Cheese, Sun-Dried Tomatoes, and Scallions and Toss Well. |
|
5
Done
|
Whisk Together the Warm Milk, Melted Butter, Oil, and Egg in a Separate Bowl. |
|
6
Done
|
Add the Wet Ingredients to the Dry and Mix Together Just Until a Soft Dough Forms. |
|
7
Done
|
(be Careful not to Overmix the Dough.) Fill the Prepared Muffin Cups to the Rim With Batter. |
|
8
Done
|
Bake Until the Tops Start to Brown Slightly, 20 to 25 Minutes. |
|
9
Done
|
Cool For 2 to 3 Minutes, Then Turn Out Onto a Wire Rack to Cool. |
|
10
Done
|
Serve Warm or at Room Temperature. |
|
11
Done
|
Cover and Refrigerate For at Least 2 Hours or Up to 2 Days. |
