{"id":1515,"date":"2012-03-12T21:38:41","date_gmt":"2012-03-12T21:38:41","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1515"},"modified":"2012-03-12T21:38:41","modified_gmt":"2012-03-12T21:38:41","slug":"spicy-cornbread-muffins","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1515","title":{"rendered":"SPICY CORNBREAD MUFFINS"},"content":{"rendered":"

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I love anything made with cornmeal.<\/p>\n

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Polenta in any shape or form –\u00a0 fried, grilled, topped with Bolognese sauce,\u00a0 smothered in parmesan cheese,\u00a0 smothered in butter.\u00a0 Polenta is a lovely, lovely comfort food.<\/p>\n

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Then there’s nursery food.\u00a0 Johnny cake oozing Lyles Golden Syrup.\u00a0 Lyles is the oldest syrup in the world.\u00a0 This was a dessert treat my Mother made us in the winter.\u00a0 I still occasionally buy Lyle’s syrup just for old times sake.<\/p>\n

Today I made cornmeal muffins to accompany tonight’s dinner of smoking hot chili.\u00a0 It’s that kind of day here in the lower mainland.\u00a0 The wind has been roaring across the delta, the skies are gray and I felt the need to punch it up a little.\u00a0 The best part about this easy recipe is that not only is it delicious, moist and tender, but it freezes beautifully.\u00a0 It compliments the one-dish chili and turns supper into an occasion.<\/p>\n

CORNBREAD MUFFINS\u00a0 makes twelve<\/strong><\/p>\n

<\/strong>1 3\/4 cups cornmeal<\/p>\n

3\/4 cup unbleached all-purpose flour<\/p>\n

3 teaspoons baking powder<\/p>\n

1\/2 teaspoon baking soda<\/p>\n

1\/2 teaspoon salt<\/p>\n

1\/4 cup sugar<\/p>\n

1\/4 teaspoon red pepper flakes<\/p>\n

2 cups buttermilk at room temperature<\/p>\n

2 large eggs at room temperature<\/p>\n

1\/4 cup canola oil<\/p>\n

Preheat oven to 425\u00b0F(230\u00b0C) .\u00a0 Lightly great your muffin tins with a couple of drops of canola oil in each cup.\u00a0 Be sure you cover all the surface. \u00a0 You could also line the muffin cups with paper muffin cups but you wont get that wonderful brown crumb on your muffins.<\/p>\n

In a large bowl combine flour, cornmeal, baking powder, baking soda, salt, sugar, and red pepper flakes.<\/p>\n

In an another bowl whisk eggs then whisk in buttermilk and vegetable oil.\u00a0 Mix well.<\/p>\n

Make a well in the center of your flour mixture and pour the buttermilk mixture into the flour mixture.\u00a0 Stir just until blended.\u00a0 Do not over-mix.<\/p>\n

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Pour the batter into the prepared muffin cups.\u00a0 Fill the cups right up to the top.<\/p>\n

Bake in a preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.<\/p>\n

Let the muffins sit for a few minutes before removing.\u00a0 This few minutes of letting the muffins steam in their own heat facilitates their removal.<\/p>\n

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Serve while still piping hot with big bowlfuls of chili.<\/p>\n

Virginia’s suggestions:<\/p>\n

Leave the red pepper flakes out of this recipe.\u00a0 Bake and serve with slathers of butter and home-made ruby-red strawberry preserves for breakfast.<\/p>\n

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