I thought it was October.
Seriously. I did.
But now my computer is telling me that it is indeed November.
…..How does that happen?
I think I am probably the only person here who hasn’t consumed any pumpkin whatsoever this season. (apart from this bread. but that was way back in September.)
Other than that, I’m serious.
Isn’t life weird.
When I was little, my sister and I would sometimes wake up to warm, sweet corn muffins made just for us by our mom, and they were the best corn muffins ever.
So what if they were from a mix? They were the best. Ever.
Okay. So enough about reminiscing childhood memories.
They’re pretty amazing.
Firstly, they’re made with half whole wheat flour, which gives them a wholesome touch without being at all grainy. Normally I would’ve used all whole wheat flour in this recipe, but my sister (and taste-tester) has learned to tell the difference between whole wheat and all-purpose. So half and half seems a good place to stay.
And it makes these muffins a tad healthier than the original recipe.
I also reduced the sugar. (Naturally.) A mere 1/4 cup of sugar is all these muffins need to stay perfectly sweet and rich in flavor, keeping that nutty, savory vibe.
The only thing I regret doing with these muffins is omitting the fresh corn – those mix muffins I remember never had fresh corn in them, but I do love the juicy, savory pop that the corn adds. Plus it brings all the flavors together nicely.
Nutmeg is another interesting fall-flavored touch in these muffins. I’d recommend doing just a tiny, tiny pinch. But it’s good.
I also upped the nutritional value by subbing coconut oil for the butter – trust me, they do not taste at all like coconuts. Do not let the faint scent fool you. These muffins are flavor-packed, not-too-sweet and perfectly moist morsels.
And you can feel good about having one.
1/2 cup all-purpose flour
1/2 cup white whole wheat flour
1 cup yellow cornmeal
1/4 cup pure cane sugar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
Pinch of nutmeg (optional)
1 cup buttermilk
1/4 cup coconut oil, melted and cooled
2 tablespoons canola oil
1 large egg
1 large egg yolk
1 cup corn kernels (fresh, frozen, or canned)
Preheat oven to 400 degrees and grease a 12 cup muffin tin or line with muffin papers - set aside.
In a large bowl, sift together flours and whisk in cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if using.
In another bowl, whisk together the buttermilk, oil, egg and egg yolk until well blended. Pour the liquid ingredients into the dry and mix with a wooden spoon until just combined, being careful not to overmix. Stir in the corn kernels.
Divide the batter evenly among the muffin cups. Bake muffins in the preheated oven for 15 - 18 minutes, or until the tops are golden brown and a thin knife inserted into the center of a muffin comes out clean.
Remove pan from the oven and let cool for 5 minutes before enjoying.
I find these muffins especially delicious served warm spread with soft butter and sprinkled with salt.
Recipe adapted from Dorie Greenspan's book: "Baking: from my home to yours".
Hope you’re all having an awesome November.