Sunday, April 20, 2008

Now That's Just Corny!

Who here likes cornbread? Okay, well, who likes muffins? Why not combine the two, and have something ridiculously easy and fairly healthy to toss in your lunchbox or munch with a cup of coffee in the morning? The base recipe for all of these morsels came from the newest and one of the most awesome cookbooks on my shelf: "The Cornbread Gospels" by Crescent Dragonwagon. The wonderful people at Workman Publishing were kind enough to send me a copy of this cookbook to see what I thought of it, and while I have marked several of the recipes to try, I figured I would share the goodies I've made already.

This first muffin (which Dragonwagon titled Macaw Muffins [p. 114]), were devised originally for the avian crowd of eaters before being modified for us people. I changed up the "humanized" recipe a bit to play with the proteins, sweeteners and flours used, and made a buttermilk version instead of the soy milk called for in the book. The verdict on this one was definitely mixed - I recieved some emails from my mom's co-workers with rave reviews, while my mom said that both she and a few others found the little cornbreads very dry. I'd be willing to try this again, though, with more liquid (possibly pureed carrots or applesauce) and with soaked raisins instead of the plain, dry ones I added this time. This is what I made, so eventually you'll see this again with the changes I make.

My Macaw Muffin
Adapted from The Cornbread Gospels
Serves 16
PAM
1/2 cup Kamut flour
1/4 cup whole wheat flour
1/4 cup oatmeal
1 cup yellow cornmeal
1/2 tsp salt
1/2 tsp stevia extract powder
1 tbsp baking powder
1/2 tsp baking soda
2.5 oz silken, low-fat tofu
1 egg
2 tbsp canola oil
1 tbsp soy lecithin granules
1/4 cup peanut butter (chunky or smooth)
3/4 cup buttermilk
1 carrot, minced
1 apple, skin on, minced
1/2 cup raisins
  1. Preheat oven to 400F and grease muffin tins.
  2. Whisk together dry ingredients in a large mixing bowl.
  3. In a food processor, puree tofu, egg, oil, and lecithin until smooth.
  4. Add peanut butter and buttermilk and pulse just to mix.
  5. Add this mixture to the dry ingredients and stir just to incorporate.
  6. Fold in carrot and apple pieces, and raisins.
  7. Bake 20 minutes. Remove from tins immediately and cool on wire racks.

Amount Per Serving
Calories: 128.2
Total Fat: 5.0 g
Cholesterol: 13.8 mg
Sodium: 58.8 mg
Total Carbs: 18.5 g
Dietary Fiber: 2.3 g
Protein: 3.9 g

The next two muffins that I made were my elaborations on Dragonwagon's "Simply Corn Muffins" recipe, which she claims are "among the best you'll ever taste". Well, I can't speak to that effect (though I'm sure they are very good), so I'll have to ask Andrew (my beloved guinea pi... I mean taste-tester / quality control technician) for his thoughts, as I gave an entire batch of one kind and one single piece of the others to him (the remaining chocolate chippers went to my mom, who then informed me she doesn't like cornbread... after devouring them at work). I'll give you the modified recipes I made up on her base, since I can't leave anything well enough alone!

Apple - Cheese Corn Muffins
Serves 12
1 cup cornmeal
1 cup flour
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1 1/4 cups buttermilk
2 eggs
1/4 cup honey
1/3 cup canola oil
1 apple, grated
3 rounds Mini Babybel cheese, minced
  1. Preheat oven to 400F. Grease 12 muffin cups.
  2. Combine dry ingredients in a large bowl.
  3. In another bowl, beat together buttermilk, eggs, honey and oil.
  4. Gently blend into the flour mixture.
  5. Fold in apples and cheese.
  6. Bake 15-20 minutes, unmould immediately onto wire rack to cool completely.

Amount Per Serving
Calories: 196.6
Total Fat: 9.1 g
Cholesterol: 41.4 mg
Sodium: 83.8 mg
Total Carbs: 24.7 g
Dietary Fiber: 1.3 g
Protein: 5.1 g

Choco - Corn Muffins
Serves 12
1 cup cornmeal
1 cup flour
1/4 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp stevia extract powder
1 1/4 cups buttermilk
2 eggs
1/3 cup canola oil
1/2 cup miniature chocolate chips
  1. Preheat oven to 400F. Grease 12 muffin cups.
  2. Combine dry ingredients in a large bowl.
  3. In another bowl, beat together buttermilk, eggs and oil.
  4. Gently blend into the flour mixture.
  5. Fold in chocolate chips.
  6. Bake 15-20 minutes, unmould immediately onto wire rack to cool completely.
Amount Per Serving
Calories: 185.4
Total Fat: 9.7 g
Cholesterol: 36.4 mg
Sodium: 41.9 mg
Total Carbs: 21.6 g
Dietary Fiber: 1.4 g
Protein: 4.1 g

Well, I think all this corny, low-sugar, apple, cheese, nut and grain goodness should feel right at home with the other entries to Cate's ARF / 5-A-Day event. Be sure to check out the newest of her ever-tempting round ups this Tuesday over at her blog Sweetnicks!

1 comment :

Anonymous said...

all these muffins were freakin amazing to taste amazing post