Tuesday, August 5, 2008


Last night, we had Paula Deen's crab cakes with lemon dill sauce, roasted cherry tomatoes and coleslaw. And I made some delicious sour cream corn muffins.

The roasted tomatoes were easy: just wash & cut cherry or grape tomatoes in half, toss lightly with salt, pepper, extra-virgin olive oil and balsamic vinegar. Roast at 400F for about 15 minutes.

The corn muffins mix up quickly -- you don't even need to get the mixer out for these. They have a touch of sweetness to them -- it's like having dessert with your dinner. And whole grain cornmeal adds unbelievable flavor to these corn muffins. Starting the muffins off at 475F, then lowering the temp right away to 400F, puffs the muffins up and creates a nice crown. Try these -- you won't
be disappointed. Moist, flavorful and delicious -- a great recipe.

Sour Cream Corn Muffins
3/4 cup self-rising flour
1/4 cup self-rising cornmeal
1/2 cup whole-grain cornmeal (read the labels -- most are degerminated)
4 Tbsp. unsalted butter
1/4 + 2 Tbsp. sugar
1/4 cup + 2 Tbsp. lite sour cream
1/4 cup fat-free half and half
1 jumbo egg

Preheat oven to 475F. Lightly spray a 6-cup muffin tin with non-stick cooking spray.
In a large mixing bowl, whisk together flour and cornmeals. In a medium microwaveable bowl, melt butter. Cool slightly; whisk in sugar, sour cream, half and half and egg. Pour wet ingredients over dry ingredients and stir with spatula just till barely combined. Don't overbeat and don't make it absolutely smooth. Leave some lumps and even a little flour showing. Batter will be thick. Spoon batter evenly into 6 muffin cups. Place in oven and immediately reduce heat to 400F. Bake about 14-17 minutes (Mine took 15 minutes), or till a toothpick inserted near center returns with just a few crumbs. Serve hot with butter or your favorite spread. Yield: 6 standard-size muffins

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