followed by
http://www.youtube.com/watch?v=ZmwYF-28nZY
and yes that is Richard Simmons
It's the final countdown...Arrested Development is coming out from hiding in the attic in less than 2 days (at least from this post). This has inspired me to make some Arrested Development styled recipes. First up: Honey-Rosemary Corn Muffins.
In Season 1, Episode 2, we, the audience, are introduced to George Bluth Sr.'s failed Cornballer. The Cornballer has a nasty habit of burning the user every damn time. This is a consistent joke throughout the entire series (and hopefully still within the new episodes).
My corn muffins do not burn you (although I did slightly burn myself in the process...how coincidental). The underlying honey flavor plays nicely with the savory fresh rosemary. And I know typically there is no actual corn in corn muffins or bread, but I break all the rules. I sliced fresh kernels from 3 cobs of sweet corn and added them to the batter uncooked. The kernels added a crunch to an otherwise fluffy muffin and a ka-pow of sweet to the savory side.
The original recipe I strayed away from like a lost puppy is from The Neelys (literally who is stated as the author) from the Food Network.
Honey - Rosemary Corn Muffins
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1/2 cup granulated sugar
1 tsp salt
1 cup milk
2 large eggs
1/2 cup (1 stick) butter, melted
1/3 cup honey
3 Tbsp fresh rosemary, chopped
3 cobs of sweet corn
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 - 25 minutes
Yield 24 muffins
Directions
Preheat oven to 400 degrees.
Line two pans (12 muffins each pan) with muffin liners.
Mix cornmeal, flour, baking powder, sugar, and salt in a large bowl. Set aside.
Whisk milk, eggs, butter, and honey in a separate medium bowl.
Combine kernels into dry ingredients until all kernels are well covered. Add fresh rosemary into dry and kernel mixture.
Pour wet ingredients into dry ingredient/kernel mixture until well combined.
Divide mixture evenly among 24 muffin liners. Should fill each liner about 1/2 to 3/4 up. Any further and it will spill over.
Cook muffins until golden brown, about 10 minutes. Check center of a muffin to see if fully cooked through by inserting a toothpick. Toothpick should come out clean. Let muffins cool before conquering and devouring.
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