I couldn't live without them. One thing -- two ways.
It's true, things will get lost in translation. When I was a kid, I thought I could make my own Pert Plus, and mixed shampoo and conditioner. Why not?
Well, it doesn't always work that way. You'll have to adapt a little. Add some bronzer along with the cheek stain. A blazer with the cami.
And so it was with this lemon-blueberry-cornmeal batter. I made the madeleines first -- cakey and plush, something not-too-sweet to have as a snack. The muffins have more of a golden crackle to them.
Or think of it this way: the muffins are like a bread's crust and the madeleines are the fluffy inside. Both the same thing, and conveniently, pleasingly different.
RECIPE: (adapted from this Epicurious recipe)
Note: I used whole wheat flour and very coarse cornmeal for this recipe. If you want something less of-the-Earth, you can use all-purpose flour and a finer-grained cornmeal.
Preheat oven to 350 degrees Fahrenheit. Melt 1/2 stick butter and cool. In a large bowl, mix 3/4 cup whole wheat flour, 1 1/2 teaspoons baking powder, 1/2 cup coarse yellow cornmeal, 1/2 cup of sugar, and 1 tablespoon of lemon zest.
In another bowl, mix melted butter, 1/2 cup almond milk, and 2 large eggs. Add to flour mixture and whisk until well blended. With a rubber spatula, gently add 3/4 cups of fresh or frozen blueberries.
For madeleines: Butter and flour your pan and bake for 20 minutes, or until the tops are just slightly golden on the top.
For muffins: Increase oven temperature to 375 degrees Fahrenheit. Spoon batter into muffin tin and sprinkle top with turbinado sugar. Bake for 20 minutes (for small muffins... larger ones will need more time).