I love whole grains. I really do. 9 times out of 10, I will pick the whole grain over the simple carb without blinking an eye. The texture is more complex, the flavor heartier, and they are much more satisfying.
But about that 10th time, I get an inner urge to rebel.
Corn muffins were a fixture of my childhood. I have no idea why I remember them so well, but the euphoric feeling when the Jiffy box came out and the first buttery, sweet crumb hit my tongue is still very much with me. Like the Force. Or not.
So when that very particular craving hit last week, I knew what had to be done. No vegan spin, no whole grain flour substitution – just run-of-the-mill Jiffy-box-clone corn muffins.
Well, alright, I may be lying just a tad. I can’t do anything simple; something in my chemical make-up does not allow it.
Especially since I happen to have some buttermilk left over from last week’s challenge…and even better, a bag of frozen [organic] blueberries happens to be sitting in the freezer just crying out to be used in a recipe. And it’s just best to keep your frozen fruit happy.
So after quite a bit of recipe research – my favorite kind! – I found a simple recipe for strawberry-spiked corn muffins. Corn meal, flour, sugar, oil, egg, milk. Mix, bake, eat. Now that’s a good recipe.
The original calls for the use of the aforementioned strawberries, which I subbed with the aforementioned blueberries, and regular milk which I replaced with buttermilk. The whole process took about 40 minutes, give or take.
Buttermilk Blueberry-Corn Muffins
makes 12 perfectly golden muffins
1 c. corn meal
1 c. all-purpose flour
1/2 c. sugar (I used vegan cane sugar; granulated is fine)
2 tsp. baking powder
1/2 tsp. [sea] salt
1/4 c. oil (I used sunflower)
1 c. buttermilk
1 c. frozen (or fresh!) blueberries
Preheat to 400 F. Grease/oil/butter/non-stickify 12 muffin cups.
Combine the corn meal, flour, sugar, baking powder and salt in a bowl.
In a separate bowl, beat the egg. I don’t know why; the recipe said so.
Then add in the oil and buttermilk – if you’re feelin’ frisky, a little vanilla extract never hurts!
Wet –> dry. Don’t over mix.
Fold in the blueberries, or whatever fruit you’re using. Caution: purple-tinted batter may ensue.
Divide the batter into the muffin cups and throw ‘em in for about 20 minutes – check them then with the toothpick test. I had to keep mine in for an extra 7 or so minutes.
Now, Spring Break is in 2 days, and here I was with a dozen fresh muffins. I’m sure they freeze well, but this is the time of thing best enjoyed fresh. One of my roommates ate 2, another ate 1 and brought 3 to her class to share with the other student in it and the professor…and BAM! down to 6. Why I am ever concerned about having too much food while living at college, I have no idea.
The verdict? I like them. Don’t love them – yet. Probably nothing a little butter can’t fix. They were also a tad on the sweet side, and next time I think I will decrease the sugar to 1/3 cup.
There will be a next time, because this recipe is so easy to play around with! Spices, extracts, fruits, flours, milks…oh, the possibilities.
And didn’t I promise you a good buttermilk recipe? I always deliver on my promises. The food-related ones, anyway.
Mmmm. I love a good rebellion.