Snoop Dogg's Corn Muffin Recipe by Barbara

Pretty good for our first Snoop Dogg recipe!  

It's from his new cookbook, From Crook to Cook, which Tom gave me as a Christmas gift.  I want to try it because his recipe uses sour cream and only 1/4 cup sugar.  The result is a tender but not too sweet muffin.

I stuck to his ingredients exactly but changed his directions to suit my style of baking muffins.

Will be perfect with our soup for dinner today on this snowy Saturday.

---Barbara

Not Ya Mamma's Corn Muffins

(adapted from Snoop Dogg's cookbook, page 25)

Makes 10-12 muffins

1 cup flour

2/3 cup yellow cornmeal

1.5 t. baking powder

1/2 t. salt

1/4 t. baking soda

4 T. (1/2 stick) unsalted butter, very soft

1/4 cup sugar

2 large eggs, room temperature

1/2 cup whole milk

2/3 cup sour cream

Preheat the oven to 425 degrees.

Grease a 12 cup muffin pan or use liners if you prefer.

In a separate bowl, add the flour, cornmeal, salt, baking powder and baking soda, then mix well with a whisk.

In a larger bowl or in a stand mixer, beat together the soft butter and sugar until fluffy.  

Add the eggs, one at a time, beating after each addition.

Add the milk and the sour cream, then mix together until smooth.

Remove the beater, and scrape down the sides of the bowl.

Add the dry ingredients on top, then use a large spatula and fold them in, until the batter does not have any streaks.  Don't overmix.

Scoop the batter into the muffin tin wells evenly.  They will be about two-thirds full.

Bake for 16 to 18 minutes until nicely browned and a toothpick comes out clean.

Cool for 5 minutes in the pan, then remove to a baking rack to cool for a few minutes before serving.

We sampled one, and are now letting the rest cool completely.

To reheat, best to use a toaster oven, not a microwave, to keep the exterior crisp.  Place in a 300 degree oven for 10 minutes.

B