There are certain things that have a special place in “the food part” in my brain – Corn is one of them. I can day dream about the day when the corn arrives to the farm stands out here; Just on the cob with butter and salt or chilled corn soup,roasted corn, corn puree, corn ice cream (this is a must try to do if you haven’t)
Corn muffins is a fun change from the scones thing as an afternoon treat, for breakfast or, or to dip in a chili. If you really want a “Southern sweet treat” try it with whipped honey butter… They also give me a kind of Easter feeling.
Corn muffins with Jalapeno and walnuts
You will need 1 cup cornmeal, 1 cup all – purpose flour or Gluten free flour. 1/3 cup white sugar, 2 tsp. baking powder, ½ tsp. salt, ½ cup corn oil (or canola) 1 beaten egg and one cup milk. 1 diced jalapeno and some chopped walnuts. This will make around 24 delicious mini muffins!
(1 cup = 2.3 dl, 1/3 cup = 0.7 dl, 5 oz. = 140 g) These muffins is also easy to make gluten free, just change the all – purpose flour to gluten free
Set oven to 400 F (200 C) and prepare paper muffins cups.(or nonstick silpat forms if you have) Mix all the dry ingredients in a bowl (skip Jalapenos and or walnuts if you want) Add milk, oil and the beaten egg. Put the batter in the paper cups and bake for around 10 minutes. In the meantime beat 5 oz. (125 g butter with an electric mixer, when fluffy and white ad 1 tbsp. of honey.
On Saturday we are having a lunch/dinner in the afternoon. I really don’t know how we will make room for all 21 guests in our mini house. These corn muffins will be on the table. I in vision everyone together at a long table decorated with a yellow table cloth, ranunculus in different colors in different vases, asymmetric all over the place and a huge old fashioned Easter egg filled with, still warm corn muffins and honey butter on the side. Afternoon become evening and everyone happy after some Rosé, good food and a successful egg hunt for adults, teenagers and children