Tag Archives: muffins

Wayside Inn Corn Muffins

Wayside Inn Corn Muffins

And now for something a little different… something savory.  It seems like it has been all sweets, all the time around here lately.  I have been on a crazy cookie-making binge that finally seems to be coming to a close.  Rather than regale you all with even more sweet stuff, we thought we would share one of our favorite recipes for corn muffins. 

Muffin Batter

The recipe comes from the restaurant in Longfellow’s Wayside Inn in Sudbury, MA.  The Inn has been in existence since 1716 and is an historic landmark.  Down the road from the Inn is the historic grist mill that still grinds wheat and corn using the same process that has been used for centuries.  The stoneground corn meal that they produce is really delicious.  It has a light and fluffy consistency (unlike regular cornmeal which is like hard little pellets) and the flavor is much more corn-y.

Freshly Baked Corn Muffins

These muffins are a bit on the sweet side (which is how I like them) and have a bread-like texture.  It is worth it to seek out stoneground corn meal to use for these muffins as regular corn meal would change the texture.  Serve these up alongside some chili or another hearty stew. 

 Wayside Inn Corn Muffins

Recipe from Longfellow’s Wayside Inn 

Ingredients:

1 1/3 cups granulated sugar

1/2 tsp salt

1 1/3 cups stoneground corn meal

7 tsp baking powder

3 cups bread flour

1 1/2 cups cold milk

4 large eggs

1/2 cup neutral flavored vegetable oil

To Make:

Preheat your oven to 400 degrees.  Mix all ingredients but the oil for three minutes, using either the first speed of your mixer or by hand.  Slowly add the oil as you continue to mix for another three minutes. 

Fill well greased muffin tins to 3/4 full.  Bake for 15-20 minutes until golden brown.

To Serve:

Serve warm or room temperature.  Makes 18 muffins.  If you are interested in a spicier option, add in 1/4 – 1/2 cup chopped pickled jalapeno and 4 ounces softened cream cheese.  Yum.

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Filed under Baked goods, Recipes, Side Dish, Vegetarian

Sweet Potato Muffins

Sweet Potato Muffins

Do you know the Muffin Man?  No, I don’t either.  Personally I am somewhat ambivalent about muffins.  I think that many times, they try to be too much – cake, breakfast pastry, quick bread – but end up not being particularly good at any of it.  The monstrous muffins that are routinely served at coffee shops are too often dry or crumbly or dense without much flavor.  When I eat a muffin, I like it to be moist and tender with a light sweetness that doesn’t overpower my tea.  

Mashed sweet potato

Muffin batter

 

 

 

 

 

When I came across this recipe for sweet potato muffins, I knew that I needed to try them.  In addition to being really simple to make, the sweet potato adds moistness and flavor while the mix of white and wheat flours and flax seed meal adds a nice nuttiness.  Plus, since we are heading out on a (long) road trip for Thanksgiving, I wanted to have some easy and delicious road food to keep us all full and happy.  These muffins fit the bill nicely.

Ready for the oven

The texture of these is great.  They are light and springy, not dense and dry.  They are sweet enough that Thing 1 loves them, especially the mini ones which she refers to as “baby muffins”, but not too sweet for me or Marc.  So if you are boiling up some sweet potatoes for Thanksgiving, boil one extra and make these muffins for the morning after. 

Mmm, freshly baked

Sweet Potato Muffins

Adapted from this recipe

Ingredients:

1 large sweet potato (about 1 1/3 cups mashed)

1 stick of butter (salted or unsalted), softened

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 cup milk

1/2 tsp vanilla extract

1 1/4 cups all purpose flour

1/2 cup whole wheat flour

1/4 cup flax seed meal

1 tbls wheat bran

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg (freshly grated is preferable)

1 tsp salt (use only if you are using unsalted butter, otherwise omit)

cooking spray or muffin papers

4 tsp sugar mixed with 1/4-1/2 tsp cinnamon for topping (optional)

To Make:

Peel and cube the sweet potato.  Place in boiling water to cover and simmer until tender when poked with a knife, about 15 minutes.  Drain and mash.  You should have about 1 and 1/3 cups of mashed potato.  Set aside.

Preheat your oven to 350 degrees.  In a medium bowl whisk together the flours, flax seed meal, wheat bran, baking soda, spices, and salt (if using).

In the bowl of your mixer, beat the butter until light in color.  Add the sugars and cream until light and fluffy.  Add in the eggs, one at a time, beating until incorporated.  Next add the milk, vanilla, and sweet potato and mix until well combined.  The batter will look slightly curdled.  Add the dry ingredients to the wet and mix until just combined.

Fill prepared muffin tins about three-quarters full.  Sprinkle with the cinnamon sugar if desired.  Bake in the 350 degree oven until a toothpick poked in the center comes out clean, about 14 minutes for mini muffins and 18 minutes for regular ones.  Let the muffins cool in the tin for 5 minutes then remove to a cooling rack to cool completely.

To Serve:

These muffins are great as breakfast or as a snack.  They are particularly nice for kids because they taste yummy but at least hint at healthiness.  The original recipe says it makes 12 muffins but they must be the huge ones you get in coffee shops because I made 12 regular muffins and 12 mini muffins from the same amount of batter.

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Filed under Baked goods, Breakfast, Recipes, Vegetarian