Sunday, November 9, 2008

Elegy—and Ode—to the Lost Muffin

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Not one
bakery
in this or any other
city
makes a muffin
like your grandmother:
plain
crumbly
ready for butter
and small

Not one
person
in this or any other
fine town
has yet tasted
a gem that's not cake:
fatted
floured
sugared for toothache
and huge

But two
reasons
in this or any other
season
let us forsee
cake muffins undone:
obesity
and scarcity.
Forsake the bakery
for home

 

LCM Jonnycake Muffins

Plain, crumbly, ready for butter. . .and small. One of my favorite gems, with a crisp exterior and softer, crumbly interior. Makes 8.

½ cup RI white cap flint cornmeal
1 cup a-p flour
3 tea baking powder
¼ tea salt
2 large eggs
¼ cup pure maple syrup, grade B or lower
1/3 cup milk
6 T butter, melted

Preheat the oven to 400 F. Grease 8 cups of a standard muffin tin, starting at the center. Place paper muffin papers in the remaining cups.

Put the cornmeal in a bowl, and sift in the flour, salt, and baking powder. Into a 2- or 3-cup measuring cup, measure the maple syrup and milk; add the eggs and the melted butter, and beat well. Pour over the dry ingredients and stir until just combined. Divide the batter evenly into the 8 greased cups of the muffin tin, and bake for about 22 minutes, until golden brown. Allow to cool about 5 minutes in the pan before turning out and serving with butter or butter with a little maple syrup beaten in. In the unlikely event there are any left over, these freeze and reheat beautifully with 25 seconds in the microwave.

 

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1 comment:

Kristin said...

i have been really enjoying your weekly posts and look forward to seeing what you have been doing with what is still around for local produce (i also live in little compton). i have been looking for a new, good muffin recipe- how does this one do with mix-ins- like frozen blueberries? (from boughs & berries- my favorite!)keep up the good work!