>Berry Corn Muffins

>The original comes from Food to Live By: the Earthbound Farm Organic Cookbook. It was Raspberry Corn Muffins. I had more blueberries than raspberries in the house, so I tried it. Amigo, the big eater in the house, pronounced them good and asked for more.

Berry Corn Muffins
1 1/2 cups all purpose flour
1 cup finely ground yellow cornmeal
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs (or 1/2 cup egg substitute)
1/2 cup honey
1/4 cup sugar
1 cup buttermilk
6 Tablespoons (3/4 stick) melted butter
1 half-pint (about 1 1/4 cups) fresh berries or frozen, unsweetened berries
1. Position a rack in the center of the oven. Preheat to 400 degrees F. Prepare a standard size pan for 12 muffins.
2. Place flour, cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl and whisk to combine well.
3. Place eggs, honey, sugar, buttermilk, and melted butter in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Gently fold in the berries. Do not over mix. Spoon batter into prepared muffin tins.
4. Bake muffins until they are golden brown and a toothpick inserted in the center of one comes out clean, about 20 to 25 minutes.
5. Place the muffin pan on a wire rack and let cool for 10 minutes – if you can resist! They smell wonderful. Remove muffins from the pan and serve warm – with coffee, of course!
This is not a sponsored post. I received the cookbook as a Christmas gift, and I’m having all kinds of fun cooking and baking from it. The berry season is nearly over, even in our Northern zones; did you save and freeze any? Try these muffins!

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