i don’t know what got into me over the weekend.  maybe it was a successful round of cupcake baking on friday night with improvised boozy frosting (more on that later).  or perhaps it’s the two ovens in the wall of our new place.  who needs two ovens?  have i said this before?  well, we do!  i have yet to use them both at the same time.

our egg kick came to a crashing halt when i became paprika’d out a few weeks ago.  yeah, i totally overdid it and needed to take a break.  thanks to my twitter (no need to link to it again), i am able to keep track of our dinners and sometimes weekend breakfasts.  too many eggs with homefries!  and i thought my weight gain was from being a judge in all over albany’s tournament of pizza (too afraid to talk about it right now, for fear of inadvertently revealing the outcome).

back to the story – i had a hankering for some corn muffins and almost all of the ingredients were on hand.  then i got to improvising (something i am usually very afraid to do while baking) and came pretty close to nailing it.  the base of the recipe is from the silver palate cookbook (a cookbook i HAD to buy after tasting the best oatmeal cookies EVER at a holiday party a few years back), and it’s for crackling cornbread.  i substituted blueberries for bacon, even though semantic inequality told me that was the inferior choice.  i probably could’ve added a bit more sugar and butter and will do that on the next round this weekend.  i also substituted yogurt for the buttermilk (thanks to the cupcake recipe that gave me the choice the night before) and added a bit more salt to account for the lack of bacon.

so here is what i worked up.  i’ve got to say that i’m pretty psyched to be posting a recipe, even if i might add to it in the future.  do you have any suggestions to share?  there are so many cornbread recipes out there for different cravings.  if you make these, let me know how they turn out or what modifications you make.

corn muffins with blueberries (working title)

based on the crackling cornbread from the silver palate cookbook

• 1 cup stone-ground cornmeal
• 1 cup unbleached all-purpose flour
• 1/2 cup organic sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup organic lo-fat plain yogurt
• 1 cup blueberries
• 6 tablespoons sweet butter, melted
• 1 egg, slightly beaten

1. preheat oven to 400 degrees fahrenheit.  grease a regular sized muffin tin (i used spray oil, butter would probably be better.  wait, butter is always better.)
2. stir dry ingredients together in a bowl.  then stir in yogurt, butter and egg.  gently mix it all together and fold in the blueberries.
3. pour batter into the muffin tins, set on middle rack of the oven and bake for about 20 minutes.  you know they are done when you stick a toothpick in and it comes out clean.
4. let them cool in the muffin tins for about 10 minutes (if you can wait that long).
5. serve with butter and honey.