Hey Everyone! Here’s a recipe for Fresh Strawberry Corn Muffins!
(Okay…. we can address the elephant in the room….)
It’s been nearly 2 years since I updated The Gourmet Gourmand.
But guess what?!
Dave and I had a baby.
That’s right folks. You heard me.
I incubated, birthed, and now Dave and I are charged with raising a little mini human. It’s been a wild ride, but also the most rewarding experience of our lives.
He’s a boy. And his name is Henry, and he’s almost 9 months. I love him and adore him with every fiber of my being. But also, let’s be real, it’s so hard to believe that this is life now, and that I am considered responsible enough and up to this task.
Because, holy cow, is parenting intense. When your parents tell you “you won’t understand until you have kids of your own,” believe them. It’s a roller coaster of emotions, the most intense happiness and love, but also angst and frustration.
(And it’s impossible for anyone else, except maybe grandparents, to understand why your child is the absolute best child this world has ever seen).
Food, needless to say, generally has taken a back seat in my life of late. Because let’s be real, Dave and I have been surviving on take out, packaged food, and general scraps thrown together. And I’ve been focusing on rapid guzzling of calories just to have enough energy to get through the day.
(I never thought this would be me.)
But… Henry is getting a little older, and we’re adjusting to our new life, and thus our routine can afford little more freedom and time for creativity. And just a little time to enjoy the flavors of good food again.
So during this period of newfound breathing room, I was on an Ethiopian food eating spree (2 restaurants and homemade Ethiopian within a 2 week span, I am not joking) I went back and made my favorite and highest performing blog post, Shiro Wat.
And after I made it, and ate it with gusto and sticky hands, I looked at Dave and said, “The Gourmet Gourmand needs a come back.”
And Dave, ever supportive, said “yes, I agree completely!”
(Because he’s probably he’s sick of me morosely eyeing the Thai take out and wondering if food will ever be joyful again).
So here we are folks! The Gourmet Gourmand lives again! And hopefully posting with some degree of regularity, although you will have to excuse my periodic absences. It is undoubtedly due to real life rearing its’ messy but delightfully cherubic little head.
Meanwhile, I hope you enjoy this new recipe! I promise it’s a good one.
Fresh Strawberry Corn MuffinsCourse: Baking, Breakfast, Breakfast/Brunch, MuffinsCuisine: AmericanDifficulty: Easy
An easy, from-scratch recipe for “like a bakery” corn muffins with fresh strawberries.
1 Cup Cornmeal
1 Cup All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whole milk
1/2 cup real maple syrup
1/4 cup melted butter + more for greasing muffin tin
4-6 strawberries, sliced
- Preheat oven to 425 degrees Fahrenheit. Grease muffin tin with butter.
- In a mixing bowl, whisk together dry ingredients – cornmeal, flour, baking powder, baking soda, and salt.
- To the dry ingredients, pour in butter, maple syrup, eggs, and milk. Whisk until combined.
- Pour batter into greased muffin tin, about 1/3 cup per muffin, or 3/4 the way up the side of each tin.
- Place 2 strawberry slices on top of each muffin.
- Bake for 13-17 minutes, or until a toothpick inserted into the center of the muffin comes out clean.