A Berry Delicious Recipe from John Barricelli
/ 0 - Details
- Category: Home and Garden
- Published on Tuesday, 19 June 2012 08:08
- Written by Kerry Anne Ducey
Master Baker & HamletHub contributor, John Barricelli has shared a sweet & savory recipe with our readers. John is the author of The Sono Baking Company Cookbook, the owner of The Sono Bakery & Cafe in South Norwalk and Westport CT, and host of Martha Stewart's Everyday Baking.
Strawberry Thumbprint Corn Muffins
Ingredients:
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
¾ cup sugar
¾ cup coarse yellow cornmeal
3 large eggs, at room temperature
½ cup buttermilk
½ cup vegetable oil
½ cup sour cream
¾ cup strawberry preserves
Method:
Set the oven rack in the middle position. Preheat the oven to 350°F. Spray a standard 12-cup muffin pan with nonstick cooking spray, or generously butter with softened butter; set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, baking powder, baking soda, salt, sugar, and corn¬meal until combined. With the mixer on low speed, add the eggs one at a time, beating after each addition. Add the buttermilk and oil. Mix until combined, scraping down the sides of the bowl halfway through. Add the sour cream and mix to combine. Use a 2-inch (¼ cup) ice cream scoop to divide the batter evenly among the prepared muffin cups. Bake, rotating the pan about two-thirds of the way through, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean, 15 to 18 minutes. Transfer the muffin pan to a wire rack and allow to cool for 5 minutes. Using your thumb or the back of a teaspoon, press down in the middle of each muffin, creating an indentation deep enough to hold 1 tablespoon of preserves. Spoon or pipe (fill a pastry bag fitted with a large plain tip with the preserves and gently squeeze) 1 tablespoon of strawberry preserves into each indentation. Let cool for another 10 minutes. Use an offset spatula or table knife to gently lift the muffins and transfer to a wire rack. Serve warm.