Berry Corn Muffins

Growing up, after coming home from church we would often have English Muffins or Corn Muffins all together as a family.  I could honestly eat an entire packet of English Muffins in one sitting, and don’t buy them for that reason (willpowerwhat??).  My parents are visiting, though, so I thought I’d bake them a Sunday morning treat for when they returned from the Church service (I am aware that it is Friday, and Sunday was like 12 days ago…)

Berry Corn Muffins (from Joy of Baking)

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (125 grams) cornmeal

1/2 cup (100 grams) granulated white sugar

4 teaspoons baking powder

1 cup fresh or frozen berries (blueberries, raspberries, and/or blackberries)
1 large egg, lightly beaten

1 cup (240 ml) milk

1/4 cup (60 ml) safflower, corn, or canola oil

1 teaspoon pure vanilla extract

Preheat oven to 400 degrees F (205 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups. Can also line with paper liners.

In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.

In a large measuring cup or bowl whisk together the egg, milk, oil, and vanilla extract. 

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the berries. Do not over mix the batter or tough muffins will result. 
Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop. Sprinkle with the white sugar. Place in the oven and bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 – 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

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