alexist

Made corn muffins this morning (brought back real stone ground cornmeal on my last trip to the US--very hard to find here). I tried the recipe from Baking Illustrated. The muffins are lovely and moist, unlike some corn muffins I've had, but I'm not sure they're perfect. The recipe called for 2 parts flour to 1 part cornmeal, which I think is tilted a little too far in favor of the flour. Cornbread uses equal quantities, which would probably make the muffins too rough.

Also, Neil came in to get his breakfast just as I'd combined the wet and dry ingredients, and I had to get out of his way, so the batter may have waited a little too long before I got it into the oven. It included baking soda as well as baking powder, so you do have to get it into the oven straight away.

Still, that won't stop me from munching ;)