A favorite accompaniment to a hearty bowl of chili, these aren't the corn muffins you thought you knew.
August 14, 2012
1 of 8Photo: Johnny Autry
Healthy Corn Muffins
The trick with corn muffins is the cornmeal to flour ratio, so you have just enough of the former to hearty-up the texture and enough flour and leavening to avoid doorstop density. Flour lends tender structure. Once you master a basic formula, though, you can have fun playing around with flavor variations, as we did here. The base lends itself to sweet or savory directions. Parmesan-chive or bacon-cheddar muffins can be a great pairing with soup or chili, while lightly sweetened raspberry muffins make a great breakfast.
First up, Parmesan Corn Muffins.
Real imported Parmigiano-Reggiano cheese is worth the splurge since it tastes best.
This 3-ingredient reader recipe has become a favorite among reviewers for its ease and versatility. Says recipe creater Tara Bennett, "The moist, sweet muffins go with almost anything and are a great way to use a ripe banana."
This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You also can double the recipe and freeze the extra muffins for up to one month. If you do this, prepare the muffins in two batches so the baking powder doesn't lose its effectiveness while the extra batter waits for the first batch to be turned out of the pans.