Muffins and Scones

Rather Rich Corn Muffins

by Shawnda on August 22, 2010

in Freezer Friendly,Muffins and Scones,Project Pastry Queen

Amanda of Fake Ginger chose this week’s Project Pastry Queen Challenge: Rather Rich Corn Muffins.

I’ve made these muffins a hundred times. Quite possibly literally 100 times. It’s my go-to cornbread/corn muffin recipe for good reason – it’s perfectly sweet and super moist. It’s also a very non-fussy recipe. I throw everything into the mixer bowl before turning it on to mix until just combined. That’s it.

I almost never make them the same way twice. The batch for this week’s challenge was flavored with roasted corn, a large roasted jalapeno (that was Seventh Circle of Hell hot), and a pile of shaved Parmesan.

The possiblities are endless. Some of my favorite variations:

  • Pepper + Cheese – A handful of cheddar cheese and 1 or 2 chopped serranos or jalapenos (seeds and stems removed).
  • Madeleines – Regular or loaded with other ingredients, baking the batter in a madeleine pan makes them “fancy.”
  • Roasted (pictured) – During the summer, we eat lots of grilled corn on the cob. I like to throw a large jalapeno and an an extra cob on the grill specifically for muffins the next night. Simply cut the charred kernels off the cob and add it to the batter. For the jalapeno, grill until black/blistered. Place in a small bowl covered with plastic wrap and let cool. The skin will peel off easily. Remove the seeds and stem, chop to desired size, and throw in the batter.
  • Italianized – Sundried tomatoes, shaved parmesan, and leftover grilled corn on the cob that has been slathered with this Basil-parm-Garlic butter.
  • Greek-ificated – Chopped kalamata olives, crumbled goat cheese, and chopped red peppers.
  • Fats – I don’t always use heavy cream. Sour cream, greek yogurt, and my favorite – buttermilk (which I used this week) – sub really well for the heavy cream.
  • Thanks to Amanda for picking such a great recipe! Be sure to check out the Project Pastry Queen blogroll for other Rather Rich Corn Muffins. And stay tuned for next week when the group tackles Texas Big Hair Chocolate Hazelnut Meringue Tarts, as chose by Joelen.



    Peach Jam Scones

    by Shawnda on August 1, 2010

    in Breakfast,Muffins and Scones

    Josie of Pink Parsley is hosting this week’s Project Pastry Queen: Peach Jam Scones.

    Peach Jam Scones were one of the featured menu items of the cooking class Ashley (Delish) and I attended back in June. I picked up an important tip: Work fast. The warmer your dough, the more likely you are to get scone spread. They’ll still be delicious, but they won’t be as pretty.

    The scone base alone is very good – moist, buttery, and crumbly. Add the peach filling and you’ve got a winner. Spread some extra peach jam on a still-warm scone? Winner x 2. The scones are big – after baking, I cut them in half. And that’s after making a half batch already! It’s peach season in Texas through August – four weeks left to get softball-sized peaches for dirt cheap. Head on over to Pink Parsley for the full recipe. Happy baking!



    [Take a large, super unlady-like bite of muffin.]

    [Lick fingers, wipe on jeans.]

    [Enter a witty antedocte that somehow relates to food and marriage.]

    [Or not.]

    [Click Post.]

    Another batch of savory muffins using the “master recipe” from 1 Mix, 100 Muffins. I loaded these muffins with sun-dried tomatoes, fresh basil, and a mound of Parmesan.

    There were 12. And now there are none. Sometimes things (and math!) really are that simple.

    Sun-Dried Tomato, Basil, and Parmesan Muffins

    The perfect savory muffins studded with sundried tomatoes, basil, and parmesan


    • 2 cups all-purpose flour
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • Coarsely ground black pepper, to taste
    • 2 large eggs, room temp
    • 1 cup buttermilk, room temp
    • 6 Tbsp unsalted butter, melted and cooled
    • 3/4 cup "sun-ripened" tomatoes, chopped*
    • 1/3 cup grated Parmigiano-Reggiano, plus additional 1-2 Tbsp for garnish
    • 1/4 cup fresh basil, chiffonade


    1. Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
    2. Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, tomatoes, basil, and Parmesan cheese. Mix on medium speed until just combined - do not overmix.
    3. Scoop the batter into the muffin pan. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
    4. Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.
    5. * I always buy "sun-ripened" tomatoes. Moisture-wise, they're a happy medium between tomatoes packed in oil and the completely dehydrated tomatoes that you have to recharge with hot water. You can eat these straight from the package :) If you have oil-packed tomatoes, drain the oil (the original recipe called for the reserved oil to supplement or replace the butter). If you use completely dry tomatoes, I'd recharge them a bit to soften them.


    Yields: 12 muffins

    Adapted from 1 Mix, 100 Muffins

    Estimated time: 35 minutes



    I put all new cookbooks go through an initiation process, of sorts. Maybe it’s more of an orientation. I read each book, cover to cover, once. Well-written books like those from The Pastry Queen find their way to my nightstand :) Then I sit next to my husband on the couch while he plays Gears 2 and flip through a second time armed with a stack of post-it stickies. Does it look good? Stickied! Does it sound good? Stickied! Will my husband eat it? No? Still stickied!
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