Recipe by Mirj
Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them
Top Review by Melodie R.
I have never baked anything this greasy in my life. I went looking for a recipe to copy some incredible muffins I had at a cafe, and I figured this would work. I was a little thrown off by the amount of butter and oil in them - and when I mixed up the batter, I realized it was the most runny muffin batter I had ever encountered. I added an extra cup of cornmeal to try and thicken it up a little bit, but it didn't help much. I also substituted chives for scallions, which I didn't have, and added a couple tbsps of taco seasoning. I baked them in my stoneware muffin pan as directed for 25 minutes. The result was small, dark muffins still bubbling in their own grease when I took them out of the oven. Even after they cooled, they were still gleaming with fat, which they left in liquid form on the knife and on a plate. The texture was okay on the inside, but the outside was almost crispy. It felt like nothing so much as eating a deep-fried muffin. Also, the flavor was only okay - not much taste beyond butter and cornmeal. This might have been my fault, however, for upping the cornmeal at the end. I've given this recipe two stars because I did, in fact, end up with a muffin and not an inedible hunk of goo or charcoal. And all of the ingredients here are tasty - the ratios are just way off. Don't make these muffins, unless you want your heart to hate you. I can hear my arteries crying plaintively. I think I'm going to go eat some fruit.
- 1⁄2 cup cake flour (not self-rising)
- 1 cup yellow cornmeal
- 1⁄2 tablespoon baking powder
- 1 1⁄2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 6 ounces grated sharp white cheddar cheese (1-1/2 cups)
- 3⁄4 cup chopped rehydrated sun-dried tomato (soak them in warm water)
- 1⁄2 cup thinly sliced scallion
- 1 1⁄2 cups warmed whole milk
- 6 ounces unsalted butter, melted and cooled
- 1⁄3 cup vegetable oil
- 1 egg
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- Butter a 12-cup muffin tin.
- Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
- Add the cheese, sun-dried tomatoes, and scallions and toss well.
- Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
- Add the wet ingredients to the dry and mix together just until a soft dough forms.
- (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
- Bake until the tops start to brown slightly, 20 to 25 minutes.
- Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
- Serve warm or at room temperature.
- Cover and refrigerate for at least 2 hours or up to 2 days.