Mini Corn Muffins with Roasted Garlic and Fresh Herbs
By Sur La Table, Renée Behnke, Memorable Recipes
Images
Serves
Makes 36 mini muffins
Ingredients
- 1 cup buttermilk
- ⅛ teaspoon baking soda
- 1¼ cups all-purpose flour
- 1 cup plus 2 tablespoons yellow cornmeal
- 1 teaspoon minced fresh rosemary
- ½ teaspoon minced fresh thyme
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 teaspoons mashed roasted garlic
- 1 egg
Procedure
These muffins are so flavorful they don’t need butter or any other embellishment. They make a great accompaniment to a salad or simple meat dish, but also can be a nibble served on a cocktail table.
Preheat the oven to 350°F. Spray a 36-cup mini muffin pan with nonstick spray.
Combine the buttermilk and baking soda in a small bowl and set aside for 1 to 2 minutes. Combine the flour, cornmeal, rosemary, thyme, salt, and baking powder in a medium bowl and stir with a whisk to evenly blend.
In a large bowl, cream together the sugar and butter with an electric mixer at medium speed until well blended and fluffy, then blend in the roasted garlic. Add the egg and the buttermilk mixture and continue blending on low until smooth. With the mixer at low speed, slowly add the dry ingredients, working just until blended (do not overmix or the muffins will be heavy).
Spoon the batter into the muffin tins, filling each about three-quarters full. Bake for about 15 minutes, until the muffins are puffed and the tops spring back when lightly pressed. Let cool for a few minutes in the pan before unmolding onto a wire rack. Serve warm or at room temperature.
Preheat the oven to 350°F. Spray a 36-cup mini muffin pan with nonstick spray.
Combine the buttermilk and baking soda in a small bowl and set aside for 1 to 2 minutes. Combine the flour, cornmeal, rosemary, thyme, salt, and baking powder in a medium bowl and stir with a whisk to evenly blend.
In a large bowl, cream together the sugar and butter with an electric mixer at medium speed until well blended and fluffy, then blend in the roasted garlic. Add the egg and the buttermilk mixture and continue blending on low until smooth. With the mixer at low speed, slowly add the dry ingredients, working just until blended (do not overmix or the muffins will be heavy).
Spoon the batter into the muffin tins, filling each about three-quarters full. Bake for about 15 minutes, until the muffins are puffed and the tops spring back when lightly pressed. Let cool for a few minutes in the pan before unmolding onto a wire rack. Serve warm or at room temperature.
Mini Corn Muffins with Roasted Garlic and Fresh Herbs
By Sur La Table, Renée Behnke, Memorable Recipes
Serves
Makes 36 mini muffins
Ingredients
- 1 cup buttermilk
- ⅛ teaspoon baking soda
- 1¼ cups all-purpose flour
- 1 cup plus 2 tablespoons yellow cornmeal
- 1 teaspoon minced fresh rosemary
- ½ teaspoon minced fresh thyme
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 teaspoons mashed roasted garlic
- 1 egg
Procedure
These muffins are so flavorful they don’t need butter or any other embellishment. They make a great accompaniment to a salad or simple meat dish, but also can be a nibble served on a cocktail table.
Preheat the oven to 350°F. Spray a 36-cup mini muffin pan with nonstick spray.
Combine the buttermilk and baking soda in a small bowl and set aside for 1 to 2 minutes. Combine the flour, cornmeal, rosemary, thyme, salt, and baking powder in a medium bowl and stir with a whisk to evenly blend.
In a large bowl, cream together the sugar and butter with an electric mixer at medium speed until well blended and fluffy, then blend in the roasted garlic. Add the egg and the buttermilk mixture and continue blending on low until smooth. With the mixer at low speed, slowly add the dry ingredients, working just until blended (do not overmix or the muffins will be heavy).
Spoon the batter into the muffin tins, filling each about three-quarters full. Bake for about 15 minutes, until the muffins are puffed and the tops spring back when lightly pressed. Let cool for a few minutes in the pan before unmolding onto a wire rack. Serve warm or at room temperature.
Preheat the oven to 350°F. Spray a 36-cup mini muffin pan with nonstick spray.
Combine the buttermilk and baking soda in a small bowl and set aside for 1 to 2 minutes. Combine the flour, cornmeal, rosemary, thyme, salt, and baking powder in a medium bowl and stir with a whisk to evenly blend.
In a large bowl, cream together the sugar and butter with an electric mixer at medium speed until well blended and fluffy, then blend in the roasted garlic. Add the egg and the buttermilk mixture and continue blending on low until smooth. With the mixer at low speed, slowly add the dry ingredients, working just until blended (do not overmix or the muffins will be heavy).
Spoon the batter into the muffin tins, filling each about three-quarters full. Bake for about 15 minutes, until the muffins are puffed and the tops spring back when lightly pressed. Let cool for a few minutes in the pan before unmolding onto a wire rack. Serve warm or at room temperature.