King Size Corn Muffins
Posted in Baking, Recipes on April 20th, 2009 by Van SantosBack in March, Wandering Coyote @ ReTorte made some King Size Corn Muffins. Right away I knew I had to give these a try…because bigger is always better.(Right Donna-FFW?) After tracking down a king size muffin tin and finishing a number of other recipes, I finally got down to making the muffins.
(Original recipe can be found here)
Blend together:
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1 cup milk
Sift in:
1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
Add:
1 1/2 cups cornmeal
½ cup cut corn (I used Trader Joe’s Organic)
Throw the mixture into your King Size Muffin Tin and back for roughly 35 mins. One can make normal size muffins as well but make sure you bake for roughly 20 to 25 mins.
And in the end you get…
The cut corn was an addition I made to her original recipe. It seemed like a good addition to me, and I will toy with adding more than a half cup the next time I make these. These are dense little treats that could go well with a meal or as a quick breakfast.
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Great job!
This didn’t show up in my feed reader, BTW.
Anyhoo, these look way nicer than mine did, actually. And don’t you totally dig that pan?
Thank you! All inspired by you. I really like the addition of the corn and, yes, the pan is SWEET. Like I said with your last creating, I feel woefully inadequate now. I have to do more than just the corn muffins.
As for the reader, are you using google reader? I’ve noticed there seems to be a lag with Google reader the last week or so. The feed is up at feedburner but I don’t see it in my google reader either. Weird.
Yes, I am using Google Reader. I haven’t noticed a lag with it until now…Ah, there it is.
Yep! I just got it, too. They must batch updates.
Yes, bigger equals better;)
These are gorgeous king sized muffins.. Love them. I want the pan!
very beautiful…I’ll have to think about a sugar/wheat free version, which I imagine I might be able to come up with…
I love corn bread with a passion!!
I have made corn bread with rye flour and it came out fine…i don’t remember what I did with the sugar part?? Stevia maybe?? I bake so rarely.
I’m in process of making a chicken soup…just boiled a whole chicken in chicken stock…I may post about it tomorrow…but my ingredients are kinda not super fresh or pretty…left over stuff in the fridge soup!!
anyway…you made me salivate with the corn muffins…
Mmmm, corn muffins. Those look wicked good. I haven’t made muffins in forever, I need to bust out the tin and make some.
I thought so!
We’ll have to find out about getting you one of those pans.
Well, as I was making these yesterday I was thinking how can I come up with a wheat free version of these for you… I’m not sure what I would do for the sugar sub – WC, do you have any ideas? If we can find a good substitute, I’ll run out and get some rye flour and give it a try.
There is nothing wrong with left over stuff and making a soup? That is the whole fun of cooking, isn’t it? Taking what you have and making a new creation.
Glad the muffins worked for you. Let’s see what we can do and I’ll give it a try.
You need to give these a try, Bob. Good stuff!
The obvious sugar substitute – to me, at least – in baking is Splenda. Finding substitutes for sugar in baking is tough because sugar adds to not only the flavour but the structure of the product and the browning. Subbing in liquids in baking is hard to do because not only do you have to fiddle with the other liquid amounts and then fiddle with the dry amounts, you lose the bulking sugar gives to the recipe. Also, liquid sweeteners tend to be more concentrated than sugar, so your measurements get all out of what. Also, whether or not the sweetener is acidic makes a big difference because it’ll affect your leavening agent.
Oat flour is a good bet for flour substitution, BTW. I baked with it some when I had a supposedly wheat-sensitive Wasband (looooong story) and had good results with quick breads.
Ugh – my typing is suckage!
I meant to say “so your measurements get all out of whack.”
I won’t touch Splenda…it’s way to artificial for me…
I basically just don’t eat anything sweet except fruit. And I’m generally fine with that…but I do love cornbread…
Stevia is sweeter than Splenda and stevi is an herb…but it’s processed too so I don’t like using it much either…
I have made some delicious flan with Stevia though and you really don’t need much at all.
I’m not a Splenda fan either – I think it tastes awful, but I have cooked and baked for diabetics and they love it.
and yes, sugar is important in baking for texture and all that!!
Shall I give it a try with Stevia? If this is the only sub available, I’m all for it.
It is looking very nice…..i hope this will be tasty…i will prepare this weekend.
Great. Let me us know how it turns out!
These giant muffins rock! I’d love to sink my teeth into one of those babies!
Oh Baby!! This is on my wkend “To Do” list.
They look SO gd!
Let us know how it goes. Having corn included in the muffins make all the difference (to me).
We’re whipping these up tonight. I opt’d for creamed corn, so I’m reducing the amt of milk and oil. I’ll let you know.
Ultimately kept the oil the same & adj’d to 3/4c milk and 3/4c creamed corn.
Very nice. Dense, but they rose and crested beautifully and slid right out of the pan.
I used a std sized muffin pan and turned out 12, full sized muffins. 350 degrees, 25 min.
Thanks Van! Mag is taking them to school today to distribute to the girls at her lunch table.
The three of them are already into sharing recipes. I think you’ve started something here.
I heard the muffins were outstanding. The recipe posted on the site would turn out 12 normal size muffins, so you were right on the mark. How did others respond to the taste?