These corn muffins are baked in paper-lined muffin tins, topped with mascarpone and sprinkled with seeds, so they look like festive cupcakes.
The muffins can be made a day in advance or can be wrapped well and frozen (unfrosted) for up to 1 month.
Servings: 12 muffins
- 1 cup flour
- 3/4 cup cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 1 cup canola oil
- 1/2 cup low-fat or whole milk (do not use nonfat)
- 1 1/2 cups grated carrots (2 medium carrots)
- 8 ounces mascarpone cheese, at room temperature
- 2 to 3 teaspoons black sesame seeds or black mustard seeds, for garnish
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.
Combine the flour, cornmeal, baking soda, baking powder, salt and sugar in a small bowl; mix well.
Whisk together the eggs, oil and milk in a large bowl. Add the carrots and dry-ingredient mixture, and stir to mix well; the batter will have an oatmeal-like consistency. Divide the batter evenly among the paper liners, filling the cups two-thirds full. Bake for 12 to 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer the cakes to a wire rack to cool completely.
To serve, slather mascarpone on each muffin, then sprinkle with black sesame seeds or black mustard seeds.
From Chef on Call columnist David Hagedorn.
Tested by David Hagedorn.
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