I am on a quest to duplicate, or at least create a reasonable facsimile, of the Arizmendi/Cheese Board corn-blueberry muffins. I have The Cheese Board Collective Works which does not contain this recipe, to my irritation, but which can serve as a useful guide! My most recent attempt is documented here:
Preheat oven to 425. Thoroughly oil or butter a muffin tin. This makes 6 large or 9 medium muffins.
Mix dry ingredients in a bowl:
- 1 cup flour
- 1 cup cornmeal (relatively fine stuff)
- 1 tsp salt (scant)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 T white sugar
- 1 T brown sugar
In a separate smaller bowl, mix these:
- 1/2 cup plus 2T milk
- 1/2 cup yogurt
- 1 tsp maple syrup
Cut in to the dry ingedients:
- 4 T unsalted butter
Whisk in to the milk/yogurt combination:
- 1 egg
Make a well in the center of the dry ingredients and pour in the well-stirred liquid ingredients. Mix gently, just to moisten the dry ingredients evenly. Portion evenly between the greased muffin tins, bake for 25-30 minutes.
These are not the Arizmendi corn muffin, but they're not far off. They're slightly salty, and not short enough. Next time: reduce salt to 1/2 tsp, and increase butter to 6T and/or use sour cream instead of yogurt. The yogurt used was low fat, which probably did not help. Anyways, go up to 5-6 tablespoons of butter, depending on how fat your yogurt/sour-cream is.
Also probably increase leavening a little to compensate for increase shortening, say 3/4 tsp soda and 2 tsp powder.
Also, 2T sugar, 2T brown sugar.