Nectarine Corn Muffins

Confession: cooking in the summer stresses me out sometimes.  With the abundance of in-season produce comes the pressure to bake all the pies, make jam, pesto, corn salad, gazpacho, watermelon margaritas – the list goes on. It’s straight up fruit and vegetable FOMO.  Julia Turshen recently wrote a wonderful article in The Washington Post about simplifying summer cooking and it really put things into perspective for me. The article talks about how little you have to do to summer produce – it shines on its own. Julia included a fresh crop of simple recipes that I can’t wait to try including garlicky marinated tomatoes, crispy, smoky skillet corn and squash fritters with buttermilk dressing! I decided to try her nectarine corn muffins first because I love a corn muffin and my favorite summer fruit is the nectarine – which I didn’t even know you could bake with! You can make these delicious, tender muffins in one bowl and use any stone fruit you love. I ate three in one sitting and have 0 regrets.

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nectarine corn muffin recipe

easy corn muffin recipe for summer

Nectarine Corn Muffins

From Julia Turshen

  • 1 1/4 cups flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 stick unsalted butter, melted
  • 3/4 cup regular buttermilk (I used regular milk)
  • 8 ounces chopped nectarines (I used 1 large one)

Preheat the oven to 350 degrees. Line a size muffin pan with paper liners.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a mixing bowl.  Combine the egg, melted butter and buttermilk in a large bowl and mix.

Add the flour mixture to the egg mixture and stir until just combined. Gently fold in the nectarines.

Distribute the batter among the prepared muffin cups, filling them to the top. Bake for 30 minutes or until the muffins are golden brown and the toothpick test comes back clean.

Game Day

The Super Bowl is over, leaving only a trail of beer cans and indigestion in its wake.  It was a game to forget, but a night to remember at my apartment, with guests so sated by the food that one ended up unconscious on the floor. The wings showed more fight than Peyton Manning and the spices in the chili were more aggressive than Seattle’s defense— this was the game of my life.   Football deviled eggs, chili, corn bread muffins, baked salami, hot wings, fun punch, roasted chickpeas, chips, dips and more. This spread was more ludicrous than Denver -2.

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Oven Roasted Chickpeas

1 15 oz can of chickpeas

1 tsp ground corianderpicstitch (9)

1 tsp garlic powder

1 tsp onion powder

1 tsp lemon zest

1/2 tsp cayenne pepper

1 tsp paprika

Big pinch of kosher salt

2 tbsp olive oil

Preheat oven to 400. Drain chickpeas and dry thoroughly on a paper towel. Toss chickpeas with olive oil, zest, salt and spices. Spread the chickpeas on a cookie sheet and roast for 30 minutes. Occasionally move the chickpeas around on the pan while roasting. Let cool and serve. Flavor explosion.

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Football Deviled Eggs

10 large eggsphoto (5)

7 tbsp mayonnaise

2 tbsp Dijon mustard

pinch of kosher salt

squirt of  sriracha

1/4 tsp cayenne pepper

chives

Perfect hard boiled eggs every time: Place your eggs in a pot and cover with cold water. Bring to a boil, cover and remove from heat. Let the eggs sit covered for 10 minutes. Remove the eggs and run under cold water. Peel the eggs under cold running water. Cut the eggs in half and remove the yolks. Mash the yolks with the mayo, mustard, cayenne, salt and sriracha until nice and smooth. Stuff the creamy mixture back into the egg whites. Decorate the eggs like footballs with the chives. Become everyone’s favorite hostess.

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Baked Salami

This recipe is from my wonderful mom, Carol

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A work of art.

Large hard salami (2 lbs)

1 cup apricot preserves

1 container frozen orange juice concentrate

1/4 cup brown sugar

1/4 cup spicy mustard

Preheat the oven to 350. Cut the salami into thin slices, but not all the way through. Place a wire rack on a cookie sheet and put the salami on top so the excess fat will drip off when baking. Bake the salami for 1 hour uncovered. Meanwhile, place the apricot preserves, orange juice concentrate, brown sugar and mustard in a saucepan and cook over low heat until the ingredients are all melted together. Take your salami out and pour maybe half of the sauce on the salami. Bake for another hour, pouring more sauce on the salami every 15 minutes or so. Cut the salami and serve with mustard and cocktail bread.

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Halftime Chili

This recipe is from Bon Appetit

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Oliver’s masterpiece.

2 tbsp olive oil

1 1/2 cups chopped onions

8 large garlic cloves, chopped

3 pounds ground beef

5 tbsp chili powder

1 tbsp ground cumin

1 tsp dried basil (used fresh)

1/2 tsp dried oregano

1/2 tsp dried thyme

1 28-ounce can crushed tomatoes with added puree

1 14 1/2-ounce can chicken broth

1 12-ounce bottle beer

1 6-ounce can tomato paste

1 15- to 16-ounce can pinto beans

Heat oil in heavy large pot over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add meat and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. Serve with corn bread muffins, sour cream, chopped tomatoes and sliced green onions.

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Corn Bread Muffins

5 tsp baking powder

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Find a man who makes muffins. Never let him go.

1 cup cornmeal

1 cup flour

1/2 tsp salt

1/3 cup honey

3 eggs

1/3 cup oil

1 1/8 cup water

Preheat the oven to 350. Combine all ingredients and mix well. Pour into greased muffin tins and bake for 8-10 minutes. Makes about 18 muffins.
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Buffalo Chicken Wings
32 chicken wings (about 6 lbs)picstitch (2)
2 sticks of margarine (SORRY WORLD)
8 tsp Frank’s Hot Sauce
2 tsp kosher salt
2 tsp cayenne pepper
Preheat the broiler. Cut the chicken wings in thirds, cutting between the bones. Melt the margarine and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the sauce. Broil them about 3 inches below the heat for 8 minutes or longer until golden. Turn the wings, brush them again with the butter, and broil for 10 minutes or until crisp and delicious. I tossed the wings in extra hot sauce at the end.
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Fun Punch
This recipe is from my Aunt Debbie
1 package frozen limeade concentrate
36 oz of Miller Light (I used Bud)
Malibu rum
Place the frozen limeade in a punch bowl. Fill the limeade container with Malibu rum and add to the bowl. Crack open the beer and pour in. You’re welcome.