Cornmeal Raisin Muffins
- Ready In:
- Scald raisins with boiling water and drain well.
- Combine cornmeal and 2/3 of the butter milk and set aside.
- Mix together flour, baking powder, salt and baking soda.
- Beat eggs and add oil, honey and remaining buttermilk.
- Add to cornmeal-buttermilk mixture and then to flour mixture. Add raisins.
- Place in greased muffin tins and bake at 400 for twenty minutes.
Questions & Replies
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These are very nice muffins, but a few things are preventing them from being perfect muffins. First, IMO, they need more salt to bring out the flavor of the corn, an additional 1/4 teaspoon or even 1/2 teaspoon would be good, I think. I also feel that there is too much oil in them. I would decrease the oil to 1/3 cup. I think the honey could also be decreased to 1/3 cup with no harm done. Also, modern raisins do not need scalding or soaking, unless you are trying to add a particular flavor, which is not the case here. I made these muffins twice, because the first time I used dry buttermilk powder (mixed with the flour) and water, and got (naturally) a very watery batter, in which the raisins (which I had scalded) sunk like stones. I did get reasonable muffins, though the raisins were all on the bottom, but didn't think writing a review from that experience would be fair. So, I tried again, this time with plain yogurt, buttermilk being unavailable here. This time, I got a fairly thick batter, which held up the raisins, and my only problems are the points mentioned above. Thank you for posting this recipe.
RECIPE SUBMITTED BY
Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!