{"id":1169,"date":"2011-02-27T18:07:39","date_gmt":"2011-02-28T02:07:39","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=1169"},"modified":"2011-11-12T21:40:06","modified_gmt":"2011-11-13T05:40:06","slug":"cucina-fresca-herbed-corn-muffins","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/cucina-fresca-herbed-corn-muffins\/","title":{"rendered":"Cucina Fresca: Herbed Corn Muffins"},"content":{"rendered":"<p>We needed a side dish to go with our 5 color chili, so Jennie had the brilliant idea to make corn muffins. We figured it&#8217;d be easy enough, so we didn&#8217;t do much planning until we found ourselves riding in the car on our way to the grocery store.<\/p>\n<p>&#8220;Can we add some actual corn?&#8221; I said to Jennie.<\/p>\n<p>&#8220;Sure,&#8221; she consented.<\/p>\n<p>&#8220;And maybe some red pepper?&#8221;<\/p>\n<p>&#8220;I love that.&#8221; Jennie said.<\/p>\n<p>&#8220;And I think we should add fennel.&#8221; I mused.<\/p>\n<p>&#8220;Fennel? What about lavender?&#8221; Jennie offered.<\/p>\n<p>&#8220;Lets do a half batch of each!&#8221; We decided.<\/p>\n<p>And so, once again, we found ourselves standing in the spice aisle of Ralph&#8217;s scouring their selection for something new and exciting. In the end, we came up with a recipe that satisfied our Cucina Fresca goal for baked goods AND for trying new spices.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0118.jpg?m=1298340047\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p><strong>Prep time: <\/strong>5 minutes<br \/>\n<strong>Cook time:<\/strong> 12-17 minutes<br \/>\n<strong>Servings:<\/strong> 15 muffins<\/p>\n<p>Ingredients:<\/p>\n<p>1 cup <strong>cornmeal<\/strong><br \/>\n1 cup <strong>all purpose flour<\/strong><br \/>\n1\/3 cup <strong>sugar<\/strong><br \/>\n3 tsp <strong>baking powder<\/strong><br \/>\n1 tsp <strong>salt<\/strong><br \/>\n3 medium <strong>eggs <\/strong>(or 2 large)<br \/>\n1\/4 cup <strong>canola oil<\/strong><br \/>\n1 cup <strong>milk<\/strong><\/p>\n<p>Variation 1:<\/p>\n<p>2 tsp <strong>Herbes de Provence with Lavender<\/strong><\/p>\n<p>Variation 2:<\/p>\n<p>2 tsp <strong>crushed fennel seed<br \/>\n<\/strong>6 oz frozen <strong>corn<br \/>\n<\/strong>1 <strong>red pepper<\/strong>, finely chopped<\/p>\n<p>Directions:<\/p>\n<p>1. Mix cornmeal, flour, salt, sugar and baking powder in large bowl.<br \/>\n2. Mix in eggs, milk and oil.<br \/>\n3. Add herbs of your choice and mix well.<br \/>\n4. Mix in frozen corn and chopped red pepper, if preparing fennel muffins with corn.<br \/>\n5. Fill 12 &#8211; 15 lined muffin cups. Fill slightly more than halfway for lavender herbed muffins, or 3\/4 full for the fennel herbed muffins with corn and red peppers.<br \/>\n6. Bake for 15 minutes at 400 degrees.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0060.jpg?m=1298340040\" alt=\"\" width=\"340\" height=\"512\" \/><\/p>\n<p style=\"text-align: center;\">First, Jennie adapted the recipe for our corn muffin base from the <a href=\"http:\/\/www.amazon.com\/Better-Homes-Gardens-Three-Binder\/dp\/0696201887\">Better Homes and Gardens New Cookbook<\/a>.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0068.jpg?m=1298340041\" alt=\"\" width=\"340\" height=\"512\" \/><\/p>\n<p style=\"text-align: center;\">Then we hunted through the baking cupboard for ingredients.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0076.jpg?m=1298340042\" alt=\"\" width=\"340\" height=\"512\" \/><\/p>\n<p style=\"text-align: center;\">And we mixed up the batter!<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0105.jpg?m=1298340043\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">We split the batter into two batches. To the first, we added 1 teaspoons of Herbes de Provence. (Add 2 teaspoons if you&#8217;re making a full batch)<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0106.jpg?m=1298340045\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">So happy to have this in our cupboard, now!<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0096.jpg?m=1298340043\" alt=\"\" width=\"340\" height=\"512\" \/><\/p>\n<p style=\"text-align: center;\">To the second half, we added half of a red pepper, finely chopped. And about 4 oz of frozen corn (one full pepper and 8oz corn for a full batch)<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0107.jpg?m=1298340046\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">We also added a teaspoon of crushed fennel seed to this batch. (2 tsp for a full batch)<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0113.jpg?m=1298340047\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Voila!<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0121.jpg?m=1298340050\" alt=\"\" width=\"340\" height=\"512\" \/><\/p>\n<p style=\"text-align: center;\">We used muffin liners, because we&#8217;re too lazy to grease the pan.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-February\/DSC_0149.jpg?m=1298340052\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Serve with some yummy chili!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We needed a side dish to go with our 5 color chili, so Jennie had the brilliant idea to make corn muffins. We figured it&#8217;d be easy enough, so we didn&#8217;t do much planning until we found ourselves riding in &hellip; <a href=\"https:\/\/garlicmysoul.com\/blog\/cucina-fresca-herbed-corn-muffins\/\"><\/p>\n<div class=\"GMS2_ReadMore\">Read More<\/div>\n<p><\/a><\/p>\n","protected":false},"author":3,"featured_media":2960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4,471,902],"tags":[119,491,3223],"class_list":["post-1169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-cucina-fresca","category-on-the-side","tag-corn","tag-corn-muffin","tag-cucina-fresca"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cucina Fresca: Herbed Corn Muffins - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/cucina-fresca-herbed-corn-muffins\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cucina Fresca: Herbed Corn Muffins - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"We needed a side dish to go with our 5 color chili, so Jennie had the brilliant idea to make corn muffins. 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