This is how it starts lately: I have something in my cabinet that has been there a while. I think, “I should use this before it goes bad.” And usually the next thing you know, I’m baking. Sometimes even if it’s 9 o’clock at night. There I am whipping up some muffins or something.
I love baking. But I fear being fat, and then there’s my doctor’s warning about sugar and carbohydrates and the family propensity for diabetes.
But I’ve found a solution! I take the baked goods to work. As G. says, I’ll give my co-workers diabetes.
I just made another batch of corn muffins to take. The first batch disappeared at a record pace. I think it was all the fat. People love fat. Truly.
A week or so before, I made corn muffins using a lower-fat recipe that substituted yogurt for some of the butter. G. and I ate them. They were OK, but nothing to blog about.
Then I was reading Corky Pollan’s Food Day menu, and she’s making cornbread today, so I thought, OK, I’ll try again.
I didn’t use her recipe. Instead, as is nearly always the case these days, I pulled out my copy of Ratio and went from there. It’s essentially Michael Ruhlman’s recipe with a bit less jalapeno than he would use. But then, he doesn’t have our jalapenos. They kick ass.
My friend AG grabbed a muffin and went and sat at his desk. A few minutes later, I got an IM: “What’s in this? It’s got kick!” Yeah, baby.
Corn Muffins (with a kick)
6 ounces corn meal
2 ounces flour
4 ounces sugar
1 teaspoon salt
2 teaspoons baking powder
8 ounces milk
4 ounces eggs (2 large ones)
4 ounces butter (1 stick), melted
2 jalapeno peppers, seeded and chopped
Beat butter and eggs. Add milk. Stir in dry ingredients and pepper.
Spoon in greased muffin tin (or use paper muffin wrappers). Bake at 350 degrees until a toothpick comes out clean. In my Chicago oven, this is about 20 minutes. In my Wisconsin oven, it’s about 25.
Makes about 12 muffins.