Post by amarante on Oct 8, 2016 19:20:38 GMT -5
These were very good - English so the easiest is to use a scale which is more accurate anyway for baking
Chipotle and cheddar corn muffins
Source: Ptak, Claire. “The Violet Bakery Cookbook.
Chipotle chillies are jalepeño chillies that have been smoked. They can be bought dried or tinned in brine or even as a blitzed-up paste. Their smoky and slightly bitter flavour is a wonderful foil for sweetcorn. I like using polenta flour in baking because it gives muffins and cakes a satisfying crunch, but it is a slightly bitter flour. It lends itself well to being a base for lifting other flavours.
I assumed that fine polenta flour was British for fine cornmeal.
Makes 12 muffins
150g plain flour
200g fine polenta flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon chilli powder
1½ teaspoons fine sea salt
½ teaspoon freshly ground black pepper
2 tablespoons muscovado sugar
285g sweetcorn, tinned or cut from fresh ears (about 2 ears)
350g sour cream or crème fraiche
2 eggs
120g good-quality olive oil
4 spring onions, thinly sliced
FOR THE CHEESE FILLING
200g mature Cheddar cheese, cut into 5mm cubes
1 tablespoon finely chopped fresh marjoram or oregano
1 tablespoon chipotle paste, or 1 reconstituted chipotle pepper with stalk removed and chopped fine
1 teaspoon tomato paste
1 tablespoon good-quality olive oil
Preheat the oven to 200°C/180°C (fan)/gas 6. Line a 12-cup muffin tray with paper cases.
First make the muffin mix. In a large mixing bowl, weigh out the flours, baking powder, bicarbonate of soda, chilli powder, salt and pepper. Whisk these dry ingredients together well and set aside.
In another bowl, weigh out the muscovado sugar, sweetcorn and sour cream or crème fraiche, and add the eggs and olive oil. Whisk these ingredients together, then add the sliced spring onions and the flour mixture. Fold the ingredients together until they are incorporated.
Now make the cheese filling. In another small bowl, combine the Cheddar cheese with all the other ingredients. The cubes of cheese should be coated in the spicy mixture.
TASTE. Taste your cheese mixture at this point and decide if it needs a little additional seasoning – salt and pepper, more chipotle if you like things with a bite, or a little more tomato paste to sweeten the bitterness of the smoked chilli.
Scoop half the muffin mix into the paper cases. Then distribute half of the cheese mixture evenly between the muffins and top with the remaining muffin mix. Finally, sprinkle with the remaining cheese.
“Bake the muffins for 30–40 minutes, until an inserted skewer comes out clean. Leave to cool for about 10 minutes before removing from the tray. These muffins are best eaten within a day of baking.
Chipotle and cheddar corn muffins
Source: Ptak, Claire. “The Violet Bakery Cookbook.
Chipotle chillies are jalepeño chillies that have been smoked. They can be bought dried or tinned in brine or even as a blitzed-up paste. Their smoky and slightly bitter flavour is a wonderful foil for sweetcorn. I like using polenta flour in baking because it gives muffins and cakes a satisfying crunch, but it is a slightly bitter flour. It lends itself well to being a base for lifting other flavours.
I assumed that fine polenta flour was British for fine cornmeal.
Makes 12 muffins
150g plain flour
200g fine polenta flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon chilli powder
1½ teaspoons fine sea salt
½ teaspoon freshly ground black pepper
2 tablespoons muscovado sugar
285g sweetcorn, tinned or cut from fresh ears (about 2 ears)
350g sour cream or crème fraiche
2 eggs
120g good-quality olive oil
4 spring onions, thinly sliced
FOR THE CHEESE FILLING
200g mature Cheddar cheese, cut into 5mm cubes
1 tablespoon finely chopped fresh marjoram or oregano
1 tablespoon chipotle paste, or 1 reconstituted chipotle pepper with stalk removed and chopped fine
1 teaspoon tomato paste
1 tablespoon good-quality olive oil
Preheat the oven to 200°C/180°C (fan)/gas 6. Line a 12-cup muffin tray with paper cases.
First make the muffin mix. In a large mixing bowl, weigh out the flours, baking powder, bicarbonate of soda, chilli powder, salt and pepper. Whisk these dry ingredients together well and set aside.
In another bowl, weigh out the muscovado sugar, sweetcorn and sour cream or crème fraiche, and add the eggs and olive oil. Whisk these ingredients together, then add the sliced spring onions and the flour mixture. Fold the ingredients together until they are incorporated.
Now make the cheese filling. In another small bowl, combine the Cheddar cheese with all the other ingredients. The cubes of cheese should be coated in the spicy mixture.
TASTE. Taste your cheese mixture at this point and decide if it needs a little additional seasoning – salt and pepper, more chipotle if you like things with a bite, or a little more tomato paste to sweeten the bitterness of the smoked chilli.
Scoop half the muffin mix into the paper cases. Then distribute half of the cheese mixture evenly between the muffins and top with the remaining muffin mix. Finally, sprinkle with the remaining cheese.
“Bake the muffins for 30–40 minutes, until an inserted skewer comes out clean. Leave to cool for about 10 minutes before removing from the tray. These muffins are best eaten within a day of baking.