Years ago, decades actually, I purchased Martha Stewart's Entertaining cookbook. Called "the book that launched her empire", it was truly unique. It was my experience that some of the recipes were o.k.. Some were over-the-top for even the above-average cook. Some didn't work at all. It was her style that changed the way I, and many others, presented food. It was her style that made the book, and Martha, a household word. From her crudités spilling out of baskets to her croquembouche, Martha was in the culinary world to stay. Alas, somewhere along the way, that cookbook disappeared! Did I loan it out and forget about it? Did it accidentally get put into a bag of books for the library sale? Was I the victim of a robbery that only wanted that particular cookbook? I always thought it would turn up in some odd place that I'd put it away in. When it didn't surface in our move, I knew it was gone for good. Where is this leading? To these muffins.
These ginger cranberry cornmeal muffins aren't one of Martha's recipes. They are, however, inspired by her Entertaining cookbook. As I recall, her's were made in mini-muffin tins and served with slivers of roast turkey as an appetizer. That's what I plan to do during the Thanksgiving holiday.
We are not hosting Thanksgiving dinner this year. I will roast a turkey breast so that we can enjoy turkey sandwiches after Thanksgiving. I also plan to make these muffins and serve them as Martha did.
I made some this weekend. Instead of doing mini-muffins, I did regular sized and served them with a carrot soup. Delicious! The recipe isn't Martha's. Rather, it is from a Junior League Cookbook, California Heritage. It is one of my favorite Junior League Cookbooks. I did make a change with the addition of dried cranberries that are not in the original recipe. These also freeze well. Just wrap in foil and heat in the oven for a taste treat.
Ginger Cranberry Cornmeal Muffins
1 cup yellow cornmeal
1 cup flour
2 tsp salt
3 tsp baking powder
1/2 cup crystallized ginger
1/3 cup dried cranberries
2 large eggs
1 cup milk
1/4 cup unsalted butter, melted
Preheat oven to 425 and grease a 12-cup muffin tin
1. Sift together the cornmeal, flour, sugar, salt and baking powder into a large bowl.
2. Place the ginger and cranberries in a food processor and process until minced.
3. Add the eggs and the milk and process just until the eggs are beaten (4-5 seconds).
4. Pour the egg mixture over the dry ingredients, add the melted butter and stir until just combined.
5. Spoon into the muffin tins, filling 3/4 full.
6. Bake for 12-15 minutes or until tops begin to crack.