After settling into my new abode, I soon realized my new home had an excellent food service and there was little need for the voluminous cookbooks that had traveled from NY to Michigan, Breakfast, lunch and dinner was served daily and the Pub always open for a quick snack or drink.
However, because I enjoyed cooking, possibly not mundane meals, but the fun recipes, brownies, muffins and Sunday dinners, I didn’t toss the cookbooks away with the packing boxes,
It wasn’t too long after unpacking when I realized the limitations of my new cooking area. While the appliances were new and in pristine condition they were small and designed for one person’s enjoyment.
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I also became aware that I preferred to dine and/or lunch alone several times a week rather than join fellow residents daily in the dining room or pub.
And indeed the winter weather became a factor in the rediscovery of the therapy of baking.
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The snow seemed incessant, and the aroma of home made muffins seemed to banish the cold. I mentioned blueberry muffins often in my earlier book, but I yearned for corn muffins on my first winter in Michigan.
While I was unaware of it at the time, I now realize my yearning for familiar food was also a quest to go back home, an impossible option.
Fortunately, I found a shopping service that provided both online shopping and delivery. With that luxury, I ordered cornmeal for the muffins of my youth undoubtedly seeking the comfort of yesterday’s memory.
The muffins are simple to make and even easier to indulge. From the earliest days of childhood I found pleasure in the crunchy golden bread that appeared only on our breakfast table when Uncle Bill picked them up from the bakery on 47th street and 9th avenue. While not a gourmet addition to breakfast, the muffins are rich in flavor especially when embraced with melted butter and/or a dab of grape jelly.
Corn Muffins
ONE AND ½ CUP FLOUR
3/4 CUP YELLOW CORNMEAL
2 1/4 TEASPOON BAKING POWDER
SIX TBSP SUGAR
THREE EGGS
SIX TBSP MILK
ONE AND ½ STICKS SWEET BUTTER MELTED AND COOLED
Stir dry ingredients together. Mix eggs and milk.Add to dry ingredients alternately with butter. Mix only until well combined. Bake in well buttered muffin cups at 350 degrees for 20 minutes.
Next pour a large cup of very dark coffee, and rejoice in the bliss a homemade muffin can provide.
