Fresh corn makes all the difference in these golden muffins – a treat for family and guests.
Right now in Israel it’s the Sukkot holiday, and visiting time as friends and neighbors go sukkah-hopping from one home to the next. It’s time to catch up with neighborhood news, refresh friendships, and relax with people instead of sitting in front of the computer or TV.
For drop-in guests and for family snacking, think muffins. With far less sugar than cake, and baked in a convenient personal size, muffins are a healthy treat – and please easily. This corn muffin recipe is deliciously different because the light, moist dough encloses kernels of fresh corn.
Yield: 12 muffins.
1 cup flour
3/4 cup yellow corn meal
2 Tblsp. sugar
1 1/2 tsp. baking powder
1 tsp. salt
A few grinds of black pepper, or a pinch of cayenne
2/3 cup buttermilk
3 Tblsp. oil
2/3 cup cooked corn kernels cut off the cob – about 1 ear of corn. You may, of course use canned corn.
Preheat the oven to 450° F., 250° C.
Grease your muffin tin very well.
In a large bowl, blend the flour, cornmeal, sugar, baking powder, salt, and pepper.
In a smaller bowl, blend buttermilk, oil, and egg.
Make a well in the center of the flour mixture and pour the liquid mix into it, stirring gently till everything is just blended. Don’t overstir; that will make a tough muffin.
Mix the corn kernels in, gently.
Fill the muffin cups. Bake for 20-25 minutes, or until the muffins are uniformly golden brown.
All the muffins to cool 5 minutes, then lift them out of the cups – run a knife between the muffin and the cup to loosen it up if you have to – and set them on a rack to cool.
Very good to eat when warm, with a little butter. Enjoy!
More Middle Eastern recipes from Green Prophet:
Photo of Fresh-Corn Muffins by Miriam Kresh: www.israelikitchen.com