Serious Eats: Recipes

Cranberry-Corn Toaster Cakes

[Photograph: Yvonne Rupert]

These corn muffins have a crunchy top, and tart cranberries add bursts of zingy flavor. Perfect for freezing and re-toasting later.

Notes: I used a muffin top pan with cups that had 1/3 cup volume. I filled each with about 5 tablespoons batter. Freeze leftovers stacked between parchment paper and well wrapped. Re-toast to serve. Depending how thick they are, use judgement as to whether to use a toaster or oven to ensure that they don't get stuck. If thick, microwave a few seconds before toasting.


About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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