“Corn Muffins” from “The Primrose Bakery Book”

Nicholas (8–But not for long!): Yum! These are nice.

Maureen: What do you like about them?

Nicholas: I like the sweetness.

Maureen: Yes, I suppose you would, since we’re eating them with chilli. What do you think Andrew?

Andrew (12): They’re good.

Maureen: These are nice. I thought they’d be sweeter, since you add honey and sugar, but they’re not at all.

Nicholas: Frankly, I think they could use a bit more sweetness.

Maureen: But they’re corn muffins! They’re not supposed to be sweet.

Tim: I’m not sure. They seem a bit dry.

Maureen: Now that you mention it, I agree. They seemed a bit stingy with the amount of butter it called for, I’ll use a bit more the next time. Also, I suspect they converted an American recipe for this. They called for four tablespoons of butter, but it’d be much more useful if they said what that was in grams. Should I make them again?

Everyone: Sure. Why not.

“Corn Muffins” from “The Primrose Bakery Book”

  • 285g Plain Flour
  • 230g Yellow Cornmeal or Polenta Flour
  • 3 tbsp Granulated Sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • Pinch of nutmeg
  • 230 ml buttermilk (you can make your own by combining 230 ml milk with 2 tsp lemon juice)
  • 3 tbsp unsalted butter, melted and cooled
  • 3 tbsp corn oil
  • 2 large eggs
  • 3 tbsp honey

If you are making your own buttermilk, do this first and set aside.

Preheat the oven to 180C/gas mark 4. Line a 12-hole muffin tray with muffin cases.

Sift the dry ingredients into a large bowl. Put the wet ingredients (buttermilk, butter, corn oil, eggs and honey) into a separate large bowl.

Add all the wet ingredients to the dry and, using an electric hand mixer, beat on a high setting for about 1 minute. Divide the mixture evenly between the muffin cases filling them two-third full, and bake in the oven for 12-15 minutes until risen and golden brown.

You could serve these straight from the oven or allow to cool in the tin and then serve either cold or lightly toasted. Store any uneaten muffins in an airtight container for a couple of days.

“Corn Muffins” from “The Primrose Bakery Book”

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