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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 9, 2010

raspberry corn muffins (from Ina Garten's 'The Barefoot Contessa Cookbook')

MAKES 12 LARGE MUFFINS

We all know how dry most corn muffins can be, which is why this moist and flavorful muffin is so popular. We pipe good raspberry preserves into the middle.

3 CUPS all-purpose flour
1 CUP sugar
1 CUP medium cornmeal
2 TABLESPOONS baking powder
1 1/2 TEASPOONS salt
1 1/2 CUPS whole milk
1/2 POUND unsalted butter; melted and cooled
2 extra-large eggs
3/4 CUP good raspberry preserves

Preheat the oven to 350 degrees.

Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.

These muffins are also delicious without the raspberry preserves.

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