Another bakery treasure that I found at a fancy French bakery in my neighborhood. This bakery rarely descends to muffins (it's just not 'French') so these caught my eye just because it was unique to see them there. These gems were baked in conical molds that were that brown paper inserted inside them like a sleeve so the finished muffins, also tied with small cords - totally charming. I used a regular muffin tins for these with those the tall tulip muffin liners.
1/4 cup corn or canola oil
1/4 cup unsalted butter, softened
½ cup white sugar
¼ cup brown sugar, firmly packed
1 tablespoon honey
3/4 cup stoneground cornmeal
1 1/4 cup multi-grain flour or whole-wheat flour
1 cup, approximately unbleached, white all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup chopped sunflower seeds
2 tablespoons wheatgerm or ground flax seed
1 cup soured milk, buttermilk or light, loose plain yogurt
¾ cup dark raisins or currants, plumped and dried
Arrange a rack in the oven to the upper third position. Line a baking sheet with parchment paper. Line 12 muffin cups with a collar of parchment paper, extending 2-3 inches beyond rim of muffin surface. Spray inside liberally with nonstick cooking spray. Preheat the oven to 375 F.
In a mixing bowl, cream the oil, butter, white, brown sugars and honey until smooth. Blend in the egg, and then fold in remaining ingredients, drizzling in the sour milk as batter mixes on slow speed. The batter should be like a thick cake batter. If it is very liquidy, add some mult-grain flour, a few tablespoons at a time until mixture is like a muffin or carrot cake batter. Fold in raisins.
Spoon into prepared pan. Place pan on the baking sheet. Bake 20-25 minutes or until muffins are just browned on top. Cool in pan 10 minutes before gently removing. Once you can handle them comfortable, tie each with a ribbon or small cord.
Makes 12 medium muffins. These freeze well.
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