Brown Butter Pineapple Corn Muffins - Tastes Just Like Home's?
You're probably wondering why I don't simply ask the chef for the recipe? Because that's no fun. There's a certain appeal to trying to duplicate a recipe without a recipe. Kind of like refusing to pull over for directions because the thrill of the search is just too riveting.
Heads-Up: Michele and I are putting the finishing touches on our big food and wine pairing this weekend at the Frick Winery for the 22nd annual Passport to Dry Creek Valley. I'll try and post an update while on location, but if for any reason I'm incommunicado for the next couple days, that's what's up. Enjoy!
Ingredients:
1 stick (1/2 cup) unsalted butter
3/4 cup finely chopped dried sweetened pineapple (or dried unsweetened pineapple plus 1/2 cup sugar)
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup all-purpose flour
1 cup yellow cornmeal
Category Article Breads
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