Ingredients with Measurements:
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1/2 cup of granulated sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 vanilla bean, split and scraped
- 1/2 cup of unsalted butter, melted
- 1 cup of buttermilk
- 2 large eggs
Special equipment needed:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Vanilla bean
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Add the scraped vanilla bean to the bowl and mix well.
4. In a separate bowl, whisk together the melted butter, buttermilk, and eggs.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool for a few minutes before removing the muffins from the tin.
- Time:
Preparation time: 10 minutes
- Cooking time: 18-20 minutes
Temperature:
- Preheat the oven to 375°F (190°C)
Serving size:
- Makes 12 muffins
Nutritional information:
- Calories per serving: 219
- Fat: 9g
- Carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or corn flour.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add 1/2 cup of blueberries or raspberries to the batter for a fruity twist.
- Substitute the vanilla bean with 1 teaspoon of vanilla extract for a simpler version.
Tips and tricks:
- Make sure to scrape all the seeds out of the vanilla bean to get the most flavor.
- Do not overmix the batter, as this can result in tough muffins.
- Serve warm with butter and honey for a delicious breakfast treat.
Storage instructions:
- Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap the muffins in foil and bake in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the muffins on a platter with fresh fruit and a dollop of whipped cream.
Garnishes:
- Sprinkle the muffins with powdered sugar or drizzle with honey for added sweetness.
Pairings:
- Serve with a hot cup of coffee or tea for a cozy breakfast.
Suggested side dishes:
- Serve with scrambled eggs and bacon for a hearty breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a little more buttermilk to the batter.
- If the muffins are too moist, try baking them for a few more minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
- Cornmeal muffins have been a staple in Southern cuisine for centuries.
Flavor profiles:
- The vanilla bean adds a sweet and aromatic flavor to the muffins, while the cornmeal gives them a slightly gritty texture.
Serving suggestions:
- Serve the muffins warm with a pat of butter and a drizzle of honey for a delicious breakfast or snack.
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