Who doesn’t like a muffin? Corn, bran, streusel. Yum. But… as was the case on that episode of Seinfeld… doesn’t everyone prefer the muffin TOP?
I make corn muffins a lot. Sometimes I’ll make the same recipe as a loaf of corn bread instead. Either way, it’s a favorite of ours – especially toasted then slathered with fresh fruit preserves. Oh, yeah. Food is definitely the way to this girl’s heart.
You’ve made muffins, too, yes? Or you’ve at least seen muffin pans, right? The standard kind looks like this –
Ah… but what if your muffin pan looked like this –
Hmm? See the difference? 🙂
How would your special desserts look then? Perhaps like this –
Yup. Muffin tops. Crisp on the outside, soft and fluffy on the inside. The perfect balance. The perfect excuse to bake. Again.
Be it standard muffins, loaf or muffin tops, this is the recipe I always use (just cut the time to 15 minutes if you’re making only muffin tops):
EASY PEASY CORN BREAD –
1 1/2 cups flour
1 cup corn meal
1/3 cup sugar
2 1/2 teaspoons baking powder
1 cup milk (any is good – I use 1%)
1/3 cup olive oil
1 large beaten egg
Preheat oven to 400 degrees
Grease pan/s. Mix all dry ingredients together then gently stir in milk, oil and egg. DO NOT WHIP or overbeat. Pour into prepared pan/s and bake 25 minutes (15 for muffin top pans) or until golden.