Jumbo Corn Muffins!

Since I don’t even have enough free time to eat three meals a day, Jason is helping me out again with another guest post! He’s the best husband a blogger girl could ask for. 😉

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LWH here. One of my favorite foods in the world is muffins… jumbo muffins. My favorite muffins are corn and blueberry (not together). Unfortunately, LWW doesn’t like muffins nearly as much as I do, so I took this special opportunity to make some muffins.

I got this recipe from Barefoot Contessa, one of Lauren’s favorites.

Ingredients:

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

Yield: 7 jumbo or 14 regular-size muffins

Directions:

Preheat oven to 350 degrees. Combine dry ingredients in mixing bowl. Combine wet ingredients in separate bowl. Add wet ingredients to dry ingredients and mix until just combined. Scoop into muffin tin (use either papers or nonstick spray) and bake for 25-40 minutes, depending on size (25 minutes for regular size muffins; 35-40 minutes for jumbo size).

I made mine jumbo size, of course!

These muffins are moist and delicious and have just the right amount of sweetness. I recommend them if you like a bready type of corn muffin.

However, I personally like my corn muffins a little… cornier. You will note that this recipe has a 1:3 ratio of corn meal to flour. Others have a 1:1 ratio. I think next time I might try one somewhere in between.

Still, these are certainly tasty and I will have no problem polishing them off. They might be perfect for you! Enjoy and thanks for reading!

– LWH

Bdb