I’ll have to be brief today. I’m on borrowed [Internet] time.
Fourteen hours ago — I lost power.
For a blogger like myself, having no power is like having laryngitis. Or a muzzle.
Yesterday morning, smack in the middle of the actual hurricane, this happened in my kitchen. It was aMAZing:
Ask me if that could happen now. After the hurricane.
Maybe it can happen to you. If it can, ’cause of all your power and stuff, do me a solid.
Make it happen. For the Team. For me? For us.
We lose power, like, at least once a summer. Unfortunately for you, right after power, I lose my ever lovin’ mind. Not a good look. Needless to say.
Can you hear that noise? It’s my neighbor’s generator. He’s a genius.
I’m totally getting a generator.
Can you spare $4,000? I’m good for it. Totally good. Pinky promise.
While you rifle thru the couch cushions for those 4 Gs, I’ll teach you how to make magic with some sweet late summer corn.
P.S. The secret ingredient is ricotta cheese. I know. Wow. It lends these muffins such moistness and texture. You have no idea. Add to that the kernels of raw corn, right off the cob. Then just the right blend of stone ground yellow cornmeal and Better Batter. Creamy & lightly sweet. Party time. In my mouth.
P.P.S. You can make these without fresh corn. But don’t use canned corn, please. It’s grody. Use frozen corn. Don’t defrost it much. Just enough to break it up, get rid of the ice. It’s easier if you buy it frozen in a bag, not a box. If you can. If not, still totally possible. Make it happen.
|Late Summer Corn Muffins|
- 1 cup all-purpose gluten-free flour (I use Better Batter – buy some)
- 1/2 teaspoon xanthan gum (omit if using Better Batter)
- 1 cup stone ground yellow cornmeal
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup + 2 tablespoons milk or cream
- 1/2 teaspoon white vinegar
- 1/2 cup ricotta cheese
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- 2 extra-large eggs, lightly beaten
- 1 1/3 cup fresh or frozen corn kernels (if fresh, sliced off 3 to 4 ears of fresh corn)
- Grease well a 12-cup muffin tin with unsalted butter, and set it aside. Preheat your oven to 375 degrees Fahrenheit.
- In a large bowl, place the flour, xanthan gum, cornmeal, sugar, baking powder, baking soda and salt, and whisk to combine well. Add the milk, vinegar, ricotta cheese, butter and eggs, mixing to combine well after each addition. Add the corn kernels and mix until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups. Place in the center of the preheated oven, and bake for 18 to 22 minutes, or until the muffins are lightly browned on top and a toothpick inserted in the center of a muffin comes out clean. Rotate once during baking.
- Remove from the oven, and cool in the pan for 5 to 10 minutes. Remove from the pan and place on a wire rack to cool completely.
I send you love. And magic. In the form of corn muffins.
Know how I’m all johnny-on-the-spot with comment replies? Might be a bit delayed today.
Send me power. And 4k. Or a generator. And l-o-v-e.
I hope you’re all safe. I wish I knew how to find out. I’m thinking about you. Even as I whine about not having power. I know it’s only a minor problem. I know.
Me (it’s Nicole)
*UPDATE* I’m all powered up, and ready to go. Business as usual. I’m open for business!