Saturday, September 4, 2010

Scallion & Sundried Tomato Cornbread Muffins


This past Sunday, I decided to make a bread side to serve for dinner with our left over lamb shank and potato tangine.  I took two recipes and combined them.  Originally I had set out to follow Giada's recipe for Garlic and Sun-Dried Tomato Corn Muffin - these looked amazing!!  But her version calls for sour cream and starts with cornbread mix and I new I wouldn't use the extra sour cream, plus I wanted to make these from scratch.  So I searched and found a Martha Stewart Recipe for Cornbread Muffins w/ Chives.  I took a little from Martha and a bit from Giada and created the recipe below.

The scallions and sundried tomatoes give a bold flavor.  So delicious you don't need butter and you will want to snack on these themselves, not just served as a compliment to your main course!



  
Ingredients:
Makes 6 large, or 8 small


1/2 cup yellow cornmeal
1/2 cup all-purpose flour (spooned and leveled)
2 tablespoons sugar (preferrably in-the-raw)
3/4 teaspoon baking powder
1 teaspoon coarse salt
1/2 cup plus 2 tablespoons buttermilk
2 tablespoons oil
1 large egg, whisked
1/4 cup chopped scallions
1/4 cup sundried tomatos
1 large (or 2 small) garlic clove, diced



Directions:
1/ Preheat oven to 450 degrees.  Lightly grease 6 cups of a standard size muffin pan (or line with baking cups).  In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.  Make a well in center; stir in buttermilk, oil, egg, and scallions.  Fill muffin cups two-thirds full and bake until a toothpick inserted in center of a muffin comes out clean, 10-13 minutes.

I
  I, as usual, didn't read directions properly and tried to make 12 muffins, when the recipe proportions were enough for only six.  They still came out delicious, but didn't quite fill the cups.  You can also bi-pass using liners and just spray your muffin pan w/ oil.

I love Giada and there are a few other book's of hers that I want to try:

1 comment:

  1. Since posting this, I've tried another variation:

    1/2 cup yellow cornmeal
    1/2 cup all-purpose flour
    2 tablespoons light brown sugar
    3/4 teaspoon baking powder
    1 teaspoon coarse salt
    2/3 cup buttermilk
    2/3 cup sour cream
    2 tablespoons olive oil
    2 large eggs whisked
    3 garlic cloves, smashed
    1/4 cup chopped scallions
    1/4 cup sundried tomatoes, diced
    2 cups frozen white corn, defrosted

    Use the same instructions as above, but cook at 375 degrees F for 15-18 minutes. The consistancy is almost like a mini quiche. Delightful and rich.

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