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Corn Muffin -Souffle

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1 Corn Muffin -Souffle on Fri Nov 27, 2015 8:33 am

Barbara101

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Nopi's Corn Cakes (adapted from the book by Yotam Ottlenghi with the same name). makes 6 muffins

  1 lb. of frozen corn, defrosted
3 small shallots, chopped
3 cloves garlic, chopped
1 tsp fennel seeds, toasted
1 tsp ground cumin
1 tsp celery seeds
1 tsp dried tarragon,
1 tsp baking powder
1/3 cup (5 tbsp) melted butter
2 large eggs, yolks & whites separated
2 tbsp flour
6 chunks of good quality feta cheese
sea salt & pepper


Preheat the oven to 375F and grease or spray 6 muffin liners.

In a food processor, combine the corn, shallots, garlic, fennel seeds, cumin, celery seeds, tarragon and baking powder in 4 whizzes. It should be chunky.


Next add in the melted butter and egg yolks plus 2 tbsp flour, salt & black pepper.

Whiz another few times to combine. Don't overprocess.

Dump everything into a large bowl.

In a clean bowl, beat the egg whites until soft peaks.  hand  mixer.

In 3 additions, fold in the egg whites into the corn batter, gently. Just to combine.

Scoop the batter evenly into the 6 prepared muffin tins and using your hands, push a cube of feta cheese into the center of each little cake/muffin. The batter will bake up around the cheese, I promise.

2 Re: Corn Muffin -Souffle on Fri Nov 27, 2015 8:59 am

bethk

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Admin
Looks good. I like your little muffin papers. What a change from the thin fluted papers we used for years.

3 Re: Corn Muffin -Souffle on Fri Nov 27, 2015 9:09 am

Barbara101

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lol I was not sure if they would work.I got them on the sale rack at TJ maxx. Years ago..How ever they worked out fine..

thanks..

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