Friday, February 4, 2011

whole wheat buttermilk corn muffins with luscious maple butter


yields 10 – 12 muffins


1 cup fine cornmeal or corn flour(such as Bob’s Red Mill)
1 cup whole wheat pastry flour (Bob’s Red Mill
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
8 tablespoons unsalted butter, melted and slightly cooled

maple butter
1 stick butter, softened
2-3 tablespoons pure grade B maple syrup (such as Coombs)



Preheat oven to 375 degrees Fahrenheit.

Grease 12 regular muffin cups.  Whisk the cornmeal with flour, sugar, and baking powder.  In a separate bowl, whisk the buttermilk and egg.  Once fully combined, whisk in the melted butter.  Add the wet ingredients to the dry ones, stirring until incorporated.  Do not over mix.  Batter will be thick.  Add up to 1/4 additional buttermilk, as needed.

Divide batter among the 12 muffin cups, about 1/2 full.  Bake for approximately 15 minutes or until a toothpick inserted comes out clean.  Rotate once during baking.  Muffin tops will be light in color.  For golden crowns, lightly broil for about a minute on low broil.  Watch very closely so as not to burn.  Cool in pan for 5 minutes.  Serve hot.


maple butter
With an electric mixer, beat the softened butter until creamy.  Gradually add maple syrup in a steady stream, beating until smooth.  


Serve muffins while still hot, slathered in maple butter.

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