I have decided on a grand plan in any case. Its called Project Run+Bake (i know, my lack of sophistication pains me). It is a weekly goal to run at least 10 km (i am 40% done for the week, yay?) and bake or cook twice.
Point is… look out for more posts on this site!
First up, fans of Kenny Rogers corn muffins…look no further! Baking Illustrated’s rendition of it is as good as it gets – might just need to add a little corn nibblets into the mixture to make it more authentic.
I had great fun looking for cornmeal at our local NTUC. The closest I could find was corn grits (aka Polenta) in the Organic section. But… fret not, a little spin in the kitchen blender and you would get finer bits resembling cornmeal. Cold Storage apparently sells the real deal itself, will check it out soon.
2 cups (10 oz) plain flour
1 cup (5 oz) fine stone-ground yellow corn meal (or blended corn grits)
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup (5 1/4 oz) sugar
8 tbsp unsalted butter, melted and cooled slightly
3/4 cup sour ceam
1/2 cup milk
1.Adjust oven rack to middle position and heat oven to 200 dC. Grease a standard 12-cup standard muffin tray
2. Whisk flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
3. Whisk the eggs in a second medium bowl until well-combined and light colored (about 20 sec)
4. Add sugar to the eggs; whisk vigorously until thick and homogenous (about 30 sec)
5. Add melted butter in 3 additions, whisking to combine after each addition.
6. Add half the sour cream and milk , whisk to combine. Add the remaining portion and whisk some more.
7. Add wet ingredients to dry ingredients, mix gently with rubber spatula until batter is combined and evenly moistened. Don’t overmix.
8. Divide batter evenly among the muffin cups, dropping it to form mounds. Do not level or flatten surface of the mounds
9. Bake for ~18 min until muffins are light golden brown and skewer inserted into the center of a muffin comes out clean.
10. Cool the muffins on a wire rack.