BUTTERMILK CORN MUFFINS WITH ORANGE
During the brief interlude in which we served breakfast at Chanterelle, these pleasant-tasting, not-too-sweet muffins were part of the bread-basket assortment for each table. Orange zest complements the flavor of the cornmeal, and buttermilk ensures a tender crumb. The secret to great muffins is to avoid over-mixing the wet and dry ingredients; they should be stirred, gently, until just combined.
Makes 12 Muffins
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1 1/2 cups all-purpose flour
1 cup cornmeal
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
Good pinch of coarse (kosher) salt
Grated zest of 1 orange
2 large eggs
1 1/2 cups buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup canola or other vegetable oil
1 teaspoon vanilla extract
|1.||Preheat the oven to 350°F. Lightly butter a 12-cup muffin tin.|
|2.||Combine the flour, cornmeal, sugar, baking powder, baking soda, salt, and orange zest in a large bowl and whisk thoroughly to mix.|
|3.||Using the whisk, beat the eggs in a medium-size bowl, then add the buttermilk, melted butter, oil, and vanilla and whisk well to blend. Pour the mixture into the flour mixture and whisk just until the dry ingredients are moistened; do not over-mix.|
|4.||Spoon the batter into the prepared muffin cups, filling each almost to the top. Bake until risen and very lightly browned, 15 to 20 minutes; a toothpick inserted into the center of a muffin will come out clean.|
|5.||Serve warm or at room temperature.|
Excerpted from STAFF MEALS FROM CHANTERELLE copyright © 2000 David Waltuck, Melicia Phillips.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.