These corn muffins, I think, will do the trick.
Corn reminds me of home sweet home in Illinois, where I spent several childhood summers slaving away in the corn fields under the blazing sun for minimum wage, wiping pollen from my eyes and spiders from my ankles.
Corn makes French people think of what, I don’t know, but maybe my corn muffins will communicate something to them, maybe it will bring a glaze to their eye and memories of blue sky and white clouds above a waving field of yellow and green . . .
There are infinite variations to these muffins, if corn doesn’t suit your fancy: carrot, zucchini, pumpkin, banana, applesauce, etc. Just make sure to mash the vegetable in the food processor first. Also, the whole-wheat pastry flour is used to give a finer texture than most wheat muffins.
Recipe adapted from Mark Bittman’s Whole-Wheat Muffins
2 ½ cups whole-wheat pastry flour
¾ cup sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup buttermilk or yogurt
½ cup melted butter
1 cup mashed sweet corn
1. Mix the dry ingredients together lightly.
2. Mix or fold in wet ingredients; stir just enough to wet the whole batter. Lumps in the batter are not a problem.
3. Fill muffin cups ¾ full and bake at 375 F for 25 minutes. Makes 12 muffins.