After reading Jamie’s intro to this recipe I have my own corn muffin story to tell. When I was younger I would often go to work with my Mom. When I would get hungry my Mom would let me go down to the café that was in the building and get a snack. Well Im sure you figured, I would always get a corn muffin, cut in half and toasted, with a side of butter. It warmed me from the inside out, so good!
So when it came time to do this recipe, I decided to turn it into cornbread muffins! Our annual family Purim Seuda was around the corner, I figured that individual mini muffins would be an easier side then just making a big dish of it. I adjusted the cook time to 15 minutes, down from the original 25. And they came out perfectly!
When the first batch came out of the oven, I couldn’t help myself from diving in. Out came the margarine (had no butter), sliced one in half and devoured it! After eating two or three of them, I stopped to take the picture. The muffins were soft, with a tiny bite from the cornmeal- and oh so delicious.
The one complaint I have is that this recipe only made about 22 muffins. Hubs and I ate so many that I had to make 2 more batches to bring to the seuda! I didn’t mind, this is a labor of love. Everyone loved the muffins! A few people even asked for the recipe! Gee I wonder where I got it from ☺