Blackberry & Corn Muffins
By á-49759
The juicy blackberry and cornmeal combination makes these darlin' little muffins just delicious! The flavors play off each other so well. The muffins are very moist, with a lovely cornmeal crumb. It's impossible to resist eating one while it's still piping hot and fresh out of the oven.
- 10
- 10 mins
- 25 mins
4.8/5
(5 Votes)
Ingredients
- 1 1/2 cups of all purpose flour
- 1/2 cup of cornmeal. I use Quaker brand.
- 1 tablespoon of baking powder
- 2/3 cup brown sugar. I use Florida Crystals Organic Brown Sugar.
- 1/2 teaspoon of salt. I use fine sea salt.
- 2 large eggs
- 1/2 cup plus 2 tablespoons of milk
- 1/3 cup of sunflower or other vegetable oil
- 1 cup of fresh blackberries
Preparation
Step 1
Preheat the oven to 350. Liberally grease 10 cups of a standard muffin tin.
Combine the flour, cornmeal, baking powder, sugar and salt in a bowl. Whisk the eggs, milk and oil in a separate bowl.
Combine the wet ingredients with the dry. Fold in the berries. Scoop the batter into the prepared muffin cups.
Bake for about 15 to18 minutes.
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