We just don't care about the Superbowl around here, but last week as most of the Food Network's cooking shows featured one nacho cheese-dripping, spiced meat (can't think of a spiced meat verb)-ing recipe after another, I felt left out. Jealous. So did Jeff. We decided to make Superbowl food anyway, i.e. the chili that takes hours, along with some corn muffins. This afternoon we will watch the new episode of Friday Night Lights, the only football that matters to us, while the rest of the country squanders four or more valuable weekend hours on what amounts to eleven minutes of actual football action. I heard that statistic on NPR today. (It's always amusing to hear my local NPR news people feign interest in sports. I can't imagine that they care about this stuff any more than we do.)
Anyway, muffins. Jeff's never been much of a muffin person. This makes me sad because I happen to need them desperately at times, and my muffins are simple, humble, and really good. A typical muffin conversation between us goes something like this.
K: [after batting around some breakfast ideas, all rejected] Ooh! I know. I could make some muffins! [visualizes, salivates]
J: [shruggy] Eh. I guess so. [muffin enthusiasm level: minimum]
K: [thinks] Who ARE you??
So imagine my delight when Jeff, upon opening a big yogurt container this morning, discovered a recipe for corn muffins on the foil thing that you have to peel off first, and he actively requested that we make them. Cornbread in handy muffin form, made healthier with the inclusion of yogurt? Sure, baby!
We're picky about cornbread and are rarely satisfied with recipes we come across. These muffins are easy and border on very good. Their texture is more cupcake than muffin, though. If you're looking for a dense, heavy corn muffin with actual pieces of corn in it and, like, cheddar cheese, bacon, jalapenos, and stuff like that, keep moving. These are very basic, moister than usual, one-note muffins, but sometimes that's what you want. Plus they're easy to make, and the batter tastes deliciously zippy.
- 1 C yellow cornmeal
- 1 C flour
- 1/2 C granulated sugar
- 1 t baking powder
- 1 t baking soda
- 1/4 t salt <-- I suggest you make this a generous 1/4. We felt they needed a bit more salt.
- 2 eggs
- 1 1/4 C Dannon LIght & Fit vanilla or strawberry nonfat yogurt <-- Excuse me, but what the hell? Strawberry?? The vanilla flavor, kind of aggressive when you eat the yogurt by itself, was surprisingly low-key in the muffins.
- 1/4 C canola oil
Preheat the oven to 375. Lightly grease or line twelve 2" muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together eggs, yogurt, and oil. Add yogurt mixture to the flour mixture, and stir the batter until it is combined. Do not go nuts with the stirring.
Divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes (me = 18), or until a tester comes out clean.
The muffins may be made one day in advance and kept in an airtight container.
Note: Jeff reports that they taste better after they're cool.
Unrelated, here is a blasé Bun winking at you:
...which reminds me of this much more hilarious lolcat from Cheezburger:
I printed this a week or so before my birthday and placed it next to the clock in our bathroom. It's still there and it still cracks me up. Admittedly, it's not even that funny, and yet it is. I can't get over how much this thing kills me. As I hoot and gasp, Jeff just kind of shakes his head and rolls his eyes. The heart wants what it wants, Jeffray.