Cranberry and Corn Toaster Cakes

  
  photo SAM_2482_zps65ccc2a5.jpg 

When the kids were growing up we often popped across the border into the US to go shopping, especially when the Canadian dollar was almost on par.   We got a lot of bang for our bucks then!  Food in American was always a lot cheaper and we got tons of bargains.   We would come home with our car boot absolutely bursting!    

 photo SAM_2473_zpse4225b69.jpg

One thing I always loved to pick up was the Thomas's Toaster Muffins.  They came in several varities but my favourite ones were always the Corn Toaster Muffins  I am a big fan of corn muffins!    

 photo SAM_2474_zps9d6b6f2e.jpg

I found this recipe recently on Serious Eats.  It looked delicious and very similar to the Thomas's Toaster Muffins I had so enjoyed.  I just had to print it out and give them a go.  

 photo SAM_2477_zpsc06c20d3.jpg

I was not disappointed.   They were fabulous!  Not too sweet, with a hearty texture . . . and just the perfect size for popping into the toaster.  Perfect eats for those mornings when you are rushed and don't have a lot of time to spend.  The kiddies will love them too.   

 photo SAM_2478_zpsba943da9.jpg

The hardest part for me was fitting my muffin top pan into our oven.   Obviously North American ovens are a lot larger!  We had to use the Toddster's pliers to bend one of the ends up so I could slide it in with ease!  They worked a charm, and in my opinion it was an improvement on the original design!  

 photo SAM_2479_zps962fd22f.jpg

*Cranberry Toaster Cakes*
Makes 13 
Tasty little muffin tops that you can just pop into the toaster to heat up.   Easy peasy. 

10 TBS unsalted butter, softened
127g of granulated sugar (2/3 cup)
1/2 tsp salt
2 large free range eggs
255g of fine polenta (1 1/2 cups cornmeal)
140g plus 2 TBS plain flour (1 cup plus 2 TBS all purpose flour)
2 1/2 tsp baking powder
6 fluid ounces milk (3/4 cup)
125g fresh cranberries (1 1/4 cups)  

 photo SAM_2481_zps912c6357.jpg  

You will need several muffin top pans for this. In the UK, you can use yorkshire pudding tins, which are slightly larger.   Alternately you can just bake them as muffins, in which case you will need to bake them longer. 

Preheat the oven to 190*C/375*F/ gas mark 5.   Butter your tins really well and set aside.
Cream together the butter, sugar and salt until light and creamy.   Beat in the eggs, one at a time.  

Whisk together the flour, polenta and baking powder.  Stir into the creamed mixture along with the milk, stirring to just combine.   Fold in the cranberries.  Fill your muffin top cups until almost full.  Smooth over the tops with a damp spatula. 

Bake in the preheated oven until set and golden brown around the edges.  This should take about 15 minutes.   Allow to cool in the pans for 5 minutes before removing to a wire rack to finish cooling.  Repeat with the remaining batter until all have been cooked.  

 photo SAM_2483_zpsc9c08eed.jpg  

When done, stack, placing a piece of parchment paper in between each, wrap tightly and freeze.   When you want to have one for breakfast, just take one out and pop it into the toaster to toast.  Serve warm with softened butter for spreading!  Delish!

0 Response to "Cranberry and Corn Toaster Cakes"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel