Organic Sweet Pea Leek Savory Corn Muffin
This recipe comes to us courtesy of one of Westchester’s rock stars of organic food, the Red Barn Bakery. Red Barn is the organic artisan bakery started by Randell Dodge. In addition to their flagship store in Irvington, Red Barn Bakery goods can be found at select farmers markets, including our very own John Jay Farm Market (opening for the Summer 2014 season this Saturday, June 14th — see our article here.)
If you’re looking for us today, check the kitchen — we’ll be trying this recipe right away!
- 1 1/2 cups fresh peas
- 1 cups of fresh leeks
- 3 1/3 cups whole milk
- 1/2 lb butter
- 4 eggs
- 3 1/3 cups all-purpose flour
- 3 1/3 cups stone ground corn meal
- 3/4 cups sugar
- 6 tablespoons tapioca flour
- 3 teaspoons salt
- 4 tbsp baking powder
Start with your peas… measured after peeling, blanched in boiling water for 30 seconds and then plunged into cold water…set aside.
Then, your leeks… cleaned washed and chopped into 1/4 inch pieces and sautéed for 5 minutes on low heat in 1 tablespoon of butter (and salt and pepper to taste), then set aside.
Measure out your milk, butter and eggs (the wet ingredients) and mix well, then set aside.
Combine the flour, corn meal, sugar, tapioca flour, salt and baking powder and stir to mix.
Combine the wet and dry ingredients in a large bowl, folding until the dry ingredients are totally incorporated into the wet, then fold in the peas and leeks.
Using an ice cream scoop, place two scoops in muffin cups and bake at 325 degrees for 25 to 30 minutes until golden brown.
Only one more instruction: enjoy!