Salmon House Mesquite Cornbread Muffins

For many longtime Ivar’s customers, the best start of a meal at the Salmon House is right after the drinks come, when the server sets a basket of steaming corn muffins on the table with butter and pots of honey—honey that, since 2012, has come straight from hives on top of the Salmon House. The muffins get their sweet, smoky flavor from mesquite flour, which is made from the dried pods of a mesquite tree. Look for mesquite flour in the baking aisle of a well-stocked natural foods store, such as Puget Consumers Cooperative (PCC) or Whole Foods Market.

mAKES A DOzEN

1. Preheat the oven to 375 degrees F. Line 12 muffin cups with 2 cups all-purpose flour paper liners or grease the cups. ½ cup mesquite flour ½ cup sugar 2. In a large bowl, whisk together the flour, mesquite flour, ¼ cup plus 1 tablespoon finely 1 ground cornmeal, divided sugar, ⁄4 cup of the cornmeal, baking powder, and salt. In a small bowl, whisk the eggs lightly, then whisk in the butter and 1 tablespoon plus 1 teaspoon baking powder

milk. Pour the wet ingredients into the dry ones and stir just si 1 teaspoon kosher salt D

until combined. es 3 large eggs, at room temperature & st 1 cup (2 sticks) unsalted butter, 3. Divide the batter among the prepared muffin cups and sprin- melted APL kle with the remaining tablespoon of cornmeal. Bake for 20 to

¾ cup milk, at room temperature es

Ivar’s Seafood Cookbook Seafood Ivar’s 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes, then turn out onto a rack to cool further, or serve hot with butter and honey. 140 141

Ivar's Whalemaker Lounge in the Salmon House, 2013. Can you find the oosiks?