Marys Marvelous
Mary’s Marvelous was an anchor spot in Amagansett for years before closing its shop and relocating to East Hampton in 2012. It maintained two shops open until 2016, then operated solely in East Hampton, before closing down in 2021. I spoke with Mary in 2011 and wrote a blog about her story, which I was writing as part of my weekly Monday piece, “Women Entrepreneur of the Week.”
What do you do when you close down? You start a Substack. In fairness, I receive Mary’s newsletter, but I have not paid to access the content behind the firewall. The few recipes that I hoped she would post are the maple scone muffins (out of this world), the raspberry corn muffins (delish), and the blueberry scones (so good). This past week, she posted the recipe for the raspberry corn muffins for anyone to capture.
I made them early Sunday morning so that as the troops woke up, they could enjoy a fresh muffin out of the oven. I didn’t have enough regular-sized muffin tins, so I made a tray of regular-sized muffins and small mini-muffins, using the mini-muffin tins I had.
Preheat the oven to 350. Bake for 35-40 minutes. Makes about 14-16 muffins
- 2 ¾ cup unbleached white flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup plain yogurt
- 3 tablespoons lemon juice
- zest of one lemon
- 1 ½ sticks unsalted butter, room temperature
- 1 ½ cup sugar + 1-2 tablespoons for sprinkling on tops before baking
- 4 eggs
- 3 cups raspberries (3 pints)
Mix together the flour, cornmeal, baking powder and salt in a medium sized bowl and sit aside
Beat together (for about 5 minutes) butter, lemon zest, and sugar until light and airy.
Add the eggs, one at a time, into the butter mixture until it is fully incorporated.
Mix the lemon juice and yogurt together in a separate bowl.
Add 1/3 of the yogurt mixture and 1/3 of the flour mixture into the bowl, and beat. Continue until complete, making the flour the last addition.
Using an ice cream scooper (easier for consistency), put a scoop into each of the lined muffin tins. Put three raspberries on top, then add another scoop and put two more raspberries on top, slightly pushing them into the mixture. You can sprinkle some sugar on the top before baking, but I didn’t.
Bake for 35-40 minutes and enjoy!