PPQ – Rather Rich Corn Muffins
August 22, 2010 in breads, Project Pastry Queen
This week it’s my turn to choose a recipe for Project Pastry Queen! It is always hard to choose a recipe for an entire group to make but with all the success we’ve had with The Pastry Queen, I actually wasn’t too nervous. I ended up choosing the Rather Rich Corn Muffins thinking we could all use a break from the sweet.
I’m pretty picky about corn muffins, I either like them very sweet or not sweet at all. These seem to fall somewhere in the middle and oddly enough, I really liked them. My only problem was the flour/cornmeal ratio. I prefer my cornbread/muffins with equal amounts. They were also very rich was isn’t a bad thing, but I can’t always put 3 cups of heavy cream into my corn muffins. They will be perfect for a special occasion though!
I’m going to put the original recipe below so I’ll go ahead and share the changes I made. I halved the recipe and it turned out perfectly. I also used half-and-half instead of heavy cream. I’m wondering if it changed the texture at all. If it did, it wasn’t a bad change. I also left out the fresh corn just because I don’t like it.
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- ¾ cup (1½ sticks) unsalted butter, melted
- 3 cups heavy whipping cream
- 3 large eggs
- 3½ cups all-purpose flour
- 1½ cups coarse cornmeal plus extra to sprinkle over
- 1 cup sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1 cup fresh corn kernels or canned corn, drained (optional)
- Preheat the oven to 350F. Generously grease 24 standard muffin cups of line them with disposable muffin wrappers.
- Pour the butter, cream, and eggs into the large bowl of a mixer fitted with a paddle attachment. Add the flour, cornmeal, sugar, baking powder, and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy. Stir the corn into the batter
- Using a medium-size ice cream scoop, fill the muffin cups about ⅔ full with the batter. Sprinkle cornmeal over the tops of the muffins. Bake the muffins for 12 to 15 minute, until lightly brown; they should spring back when you touch the tops lightly with your fingertips. They are best served warm, and are equally delicious roasted and if you dare, buttered.
from The Pastry Queen
[...] Amanda of Fake Ginger chose this week’s Project Pastry Queen Challenge: Rather Rich Corn Muffins. [...]
I am making mine right now as we speak! My first time making corn muffins, going to have a few for breakfast now and the rest for a little dinner party tonight. Great choice!
.-= Sarah from 20somethingcupcakes´s last blog ..the most glam housewarming party ever =-.
[...] the recipe, be sure to check out Amanda’s post over at her blog, Fake [...]
Thanks for a great pic – we loved these!
.-= Josie´s last blog ..PPQ- Rather Rich Corn Muffins =-.
Thanks for selecting this recipe. This really is one of our all-time fave PQ recipes.
.-= Shawnda´s last blog ..A Rather Rich Project Pastry Queen Challenge =-.
[...] over to Amanda’s blog, Fake Ginger, for the full recipe. Thanks Amanda for a great [...]
I LOVE your muffin liners! Can I ask you where you got them?! Thanks!
.-= The Baking Connoisseur´s last blog ..Peanut Butter Krispy Bars =-.
Thanks! I think they came from BakeItPretty.com. Michael’s usually has similar ones too.
[...] Sunday Turkey in the Crock Pot Mashed Potatoes Dressing Corn Steamed Sugar Snap Peas Corn Muffins [...]
[...] Amanda of Fake Ginger chose this week’s Project Pastry Queen Challenge: Rather Rich Corn Muffins. [...]