Muffin madness 101

Well, I can’t eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them. — Oscar Wilde, The Importance of Being Earnest (1895)

Corn has always been popular around the world because of its versatility and taste. For some countries like Mexico, corn is grown in abundance and a fundamental part of their diet, as rice is for Asians and wheat for Egyptians. It is a New World grain from Central America and according to Aztec mythology, corn is the son of the sun god wherein small browned kernels dropped like rain to give nourishment to its people. It would then be collected, dried, roasted then pounded with grindstone to form flour, called pinole. Columbus in his travels brought back this crop to the Old World, where its popularity spread; it was also used as feed for livestock.

There are over 800 varieties with colors ranging from golden, red, white, brown, black, blue, and multicolored. It can’t grow in the wild and therefore must be sown and harvested. Its grains are called kernels and in some parts of the world it is called maize. It contains lutein, an antioxidant that helps lower the risk of blindness in older people. Ingredients derived from it include corn oil, corn flour, corn meal, corn syrup, cornstarch, corn whisky, and corn sugar vinegar. When buying, look for the one that has fresh green husk — this has no decay. Pull down the husk and press the kernel with your fingernail: if a milky liquid comes out it is fresh; if there is water it is not so fresh; but if it is sticky, it is spoiled. To store corn, keep it in the refrigerator as high temperature will make it starchy. Never add salt when boiling corn as it will make the texture tough. When cooking corn boil water, add corn and cook for 10 minutes. Remove the corn from the stove and serve. If not ready to serve keep it in water up to 15 minutes; if it’s still not ready to serve store in the refrigerator. Add salt and butter when ready to eat.

One of my favorite side dishes is corn muffin. Muffins are quick breads that don’t require kneading. They are an individual pastry, either flat or raised, and baked in deep-mold muffin pans in the oven. The batter is often flavored with nuts, fruits or, in this case, corn. The term “muffin method” is a mixing method wherein liquid ingredients and liquid fats are mixed well before adding them to the dry ingredients, though if using Kitchen Aid just add everything and beat one minute at speed number two then increase to speed number six and beat for another one minute. When using silicon cups for the first time, grease cups with oil using a brush. Add batter and bake. Remove from oven and place on serving platter. For the second use, no need to grease. If using metal pans put muffin paper inside the cups for easy removal.

Diane Martinez’ Corn Muffins

1) Preheat oven to 350º F or 175º C.

2) Prepare 6 big grease-proof, 1 cup capacity (non-stick) muffin pans or line 24 one-fourth cup capacity muffin pans with muffin paper.

3) Put all ingredients in a bowl: 1/2 cup softened Magnolia Gold butter, 2/3 cup granulated sugar, 2 whole eggs, 1/4 cup honey, 1 tsp. salt, 1/2 tsp. baking soda, 3/4 cup ground yellow cornmeal, 1/2 cup milk, 1-1/2 cups all-purpose flour, 3/4 cup frozen cooked whole kernel corn.

4) Scoop onto muffin pans. Bake 25 to 30 minutes or until center is firm. For 1 cup capacity pans bake 40 to 45 minutes.

Discovery of the Week

Cooking up a storm is Mr. Kurosawa at Eastwood Mall, Libis, Quezon City. The Euro Japanese fusion cuisine is a pleasant surprise and extremely flavorful. Must tries include Japanese pizzas, foie gras fried rice, and the Emperor’s Chicken, an innovative dish of chicken wrapped in bacon with white mushroom sauce inside and crispy spinach on the side. Top-notch service and new dishes waiting to be discovered, this establishment is definitely a crowd favorite. Congratulations to Marvin Agustin, partners and staff for a job well done! Located at 118 A ground floor, Eastwood Mall, Libis, Quezon City.

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For schedule of classes and recipes visit our website at www.sylviareynosogala.com.