|Colour me badd © Cookaroo|
Which is why for this times Daring Cooks challenge, the moment I saw that corn meal was involved, I knew a muffin had to be produced.
You don't really get corn meal in India. At least not the kind you'd want to bake with or make tacos or tamales with. Instead what we get here is makki ka atta, or finely ground corn flour (not to be mixed with corn starch or the leavening agent). The atta is very fine and is normally made into buttered rotis that are eaten with greens in the winter.
I've baked with makki ka atta, but it's really not the same. It's not coarse enough to give me the kind of texture or lift that you want. So this time I smartened up. I bought maize dahlia or broken maize, which I ground into the desired consistency in my coffee grinder. The result? Perfectly-ground coarse corn meal.
|Don't get corny © Cookaroo|
I had to grind it in two batches, one went a little more fine than I anticipated, but once I mixed them both up, what I got was the kind of cornmeal I remember using in the states. Unlike tacos and stuff corn meal, muffins require a little bit of all purpose flour to give it the right kind of a lift. So that was the other addition I made. Other than I used one of my favourite cheese - feta - to offset the sweetness of the muffins and a bit of onion and garlic to add another layer to it.
And they tasted so amazing right out of the oven! There was the sweetness from the peppers and the onions, the lovely salty hit from the feta and a mealy-kind of bite to the muffin. In short, I was in love. I ate one for breakfast, shared two with a friend and ate another for breakfast today. And have saved one for brekkie tomo.
The husband, however has raised his nose to it. I am not really sure what that means, but I'm sure going to get to the bottom of it all.
|See, cut, eat repeat © Cookaroo|
Cornmeal muffins with roasted pepper and feta
Makes 6 large
2 large bell peppers
1 cup freshly ground corn meal
1/2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp paprika
1/2 tsp salt
1 tblsp sugar
1/2 tsp chopped garlic
1 small onion chopped
1/4 cup melted butter
1/4 cup yogurt
1/2 cup milk
50 gms feta cheese
1. First roast the peppers. Slice the bell peppers in half and arrange on a baking tray. Drizzle olive oil and spinrkle with salt and pepper. Roast at 210 degrees centigrade for 30 an half. Let it cool for 15 minutes after.
2. Peel the skins of the pepper and cut them in strips. Leave aside.
3. In a small pan saute the onions and the garlic till fragrant. Leave aside
4. Break an egg into a bowl. Whisk to break it down. Add milk, melted butter and yogurt to it. Crumble in the feta and put in the roasted pepper strips, onion and garlic mix leaving aside a few for the topping.
5. In another bowl measure out the dry ingredients - cornmeal, flour, baking powder, baking soda, salt, pepper, paprika and sugar.
6. Add the wet ingredients to the dry and just fold till the mix come together. Do NOT overmix.
7. Pour into muffin-lined trays and add the roasted peppers on top. Bake at 190 degrees for 25 minutes or until golden on top
8. Serve warm with butter
|Call the muffin man please © Cookaroo|