- The Source: Bon Appetit July 2010
- The Menu: Mini Buttermilk Corn Muffins (to accompany a lovely beef stew)
- Ingredient Swap: I detest dill so I used minced green onions in its place. I also used frozen corn instead of fresh.
- The Background: These muffins happened about a week ago, mainly because I happened to have a ton of buttermilk in my fridge. This recipe hardly made a dent in it, but at least it helped a little. It was also a recipe that has been kicking around in my binder for a few years so it seemed like a good time to *finally* make them!
- The Unexpected: The first thing that is perplexing about these little guys is the color. They get brown on the sides but not on the tops so you have to be careful not to overcook them. The second thing that is curious is the texture — they have a much different crumb than the cornbread muffins I’m used to making. They were lighter and squishier, not necessarily a bad thing, just a little different.
- The Verdict: This experiment helped me determine that I like my corn muffins more on the “bread-y” side so they are easily crumbled over the top of my stew or (better yet) bowl of chili. These weren’t bad, they just weren’t quite what I had hoped for. And I partially blame myself for that — I’m sure fresh corn would have made them more flavorful and maybe more salt could have helped too. As a muffin on its own, being “not bad” isn’t good enough. I think I’ll continue hunting until I find a recipe that I like better than my tried and true favorite.