coney island corn bread
the Radical Muffin kitchen has been gifted (by the capoeira woman in the joy of her grad school acceptance- brava) a baking tray with daisy and tulip shaped cups. Here’s the news: it is pink silicone. Ha! And just like you can boil your silicone sex toys for purity, you can throw this spring pink wonder in an oven.
Now, I am an old fashioned girl in terms of kitchen equipment, whipping cream by hand, but dang if these little muffins didn’t turn out of the pan with every petal in place simply by turning it over. No dramatic wrestling, whacking, and banging; no surgical butter knife maneauvers. No grease. Okay, maybe I had to poke the mooshy bottom of the cup a bit, but that’s an enjoyable mooshy poke.
I agree with other kitchen romantics that the artificially cheery trays lack something, and the manufacturing of them cannot be good for the planet. If you happen into any of these, however, don’t kick ‘em out of bed, er, the kitchen.
preheat your oven to 350ºF.
in a medium mixing bowl, cream 3 tablespoons of softened butter with 3 tablespoons of sugar. beat one egg in a glass measuring cup and stir into the sweet fat. in the same cup, measure out 1 ¼ cups of middle eastern yogurt and stir it into the batter.
in another small bowl, sift together one cup of cornmeal and ¾ cup of whole wheat flour with 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda and ½ of salt. Stir in a ¼ of whole bran. Grate fresh nutmeg into the dry ingredients, about ½ – 1 teaspoon, or 8-10 good strokes on a microplane or file.
stir your dry ingredients into the wet. The batter will be thick, thicker than your average pancake batter. If it is very doughy, add a little more yogurt or a tablespoon or two of water or a tablespoon of maple syrup.
spoon your batter into the muffin pan of your choice. This makes a dozen flower muffins or standard sized mushroom-shaped muffins.
bake for 20 minutes or until the center is firm to the touch. Let your tray sit for 10 minutes on the stove top then turn the muffins onto a cooling rack.
Tasty hot, warm, or at room temperature. Slice open and toast or fry on a skillet. Drizzle with maple syrup or jam of all sorts.
ps- thanks, mermaid girl, for the extra love and the sparkley bunny card.
ode in recipes
WordPress, the service hosting this blog, records the search terms that some person somewhere entered that churned up this blog from all the zillions of sites on the web. I think the most interesting thing is it is all true somehow, and if it wasn’t here explicitly before it is now. From what has led them here, an ode to e-seekers:
nice mash potatoes, turnip vegan
squash radical
kitchen witchery
Purslane what does it look like
BEING HYPOCRITE IN THIS CIVILIZED WORLD
cauliflower root soup
chasteberry tattoos of mushrooms bluefoot chantrelles
“tofu scramble“
tofu scramble
clementine and lemon muffins
tofu scramble salsa
Tofu scrambles and omelet recipes
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Indian muffin market
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simmering beets
cute mushrooms
Asian children: cute
old people who drink too much
chia pet herb and doctored tomato soup
SPUD DESERT RECIPES
mini greens
condensed milk, rosewater, cardamom
bran muffins
now, if you are bravely still reading, you will get a treat. oh, these muffins are yummy, pretty, and- as far as well-meaning home baking goes- good for you. It is a tweaked recipe from Nikki & David Goldbeck’s American Wholefoods Cuisine.
in a small bowl, measure out 2-3 tablespoons of wheat germ. Using a microplane or patience and a good knife, zest a lemon into it. Stir in 2 tablespoons of sugar.
pour 1 cup of buttermilk in a large liquid measure. Add 1/4 cup of honey, 3 tablespoons of vegetable oil. Whisk one egg in a bowl and add that to the measuring cup too.
sift together, 3 times, 1 1/2 cups of whole wheat flour (I used whole wheat pastry flour) with 1 1/2 teaspoons of baking powder, 1 1/2 of baking soda, and a 1/2 teaspoon of salt. add the final sifting to 2 tablespoons of wheat germ and 1/2 a cup of bran measured into a big mixing bowl.
gently make a well in the flour mix, and add the liquid ingredients to the dry. stir until just combined with a wooden spoon.
oil a muffin try- medium, twelve muffins. pour the batter into the tin cups, and sprinkle the lemony sugary wheat germ over the tops. bake for 15 to 20 minutes.
brilliant
golden raisins, toasted sesame seeds, ginger…all good possible additions
