28 June 2013

Blueberry Cornmeal Muffins



I like my muffins super soft and moist on the inside, and somewhat crunchy around the edges. I like my muffins chocked-full of blueberries and filling enough that I'm not hungry two hours later. I like my muffins with cornmeal, because it has a great texture and is nutritious.




Cornmeal? Nutritious?! Unfortunately a lot of us have been told a billion times over that corn is bad for us. Corn syrup, or High Fructose Corn Syrup, has been labeled as the arch enemy of our current generation. But you know what? Corn in its full and righteous state is actually pretty healthy. And you know what? It's delicious too!


Cornmeal is basically whole corn kernels that have been dried and ground down. It resembles couscous a bit, and it is gluten free. Cornmeal is a great addition to muffins because it is both whole grain and high in fiber, so it keeps you full longer. Corn is also naturally sweet, so you don't need to add as much sugar to the recipe, and it is high in iron. And it's inexpensive!



These muffins both showcase cornmeal, but it also blends it in beautifully and discretely. No, they don't taste like corn! They taste like your favourite blueberry muffin, but with deliciously wholesome texture.



So guys, please don't pick on my poor friend corn. He really isn't that bad; in fact, he is quite delicious!



Blueberry Cornmeal Muffins



Ingredients:

- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 tsp baking powder
- 1/4 tsp salt
- zest of one lemon (or 1/4 tsp lemon extract)
- 1 cup fresh or frozen blueberries (I did 1.5 cups fresh!). If you are using frozen, do not defrost.
- 1 large egg
- 1 cup milk
- 1/4 cup canola oil

Directions:

1. Preheat oven to 400F and line a muffin tin with liners. Mix together cornmeal, flour, sugar, baking powder, and salt in a large bowl. 
2. In a small bowl, whisk together the egg, milk, zest, and oil. Add wet ingredients to dry ingredients, stirring just until incorporated. Fold in blueberries at the end.
3. Spoon the mixture into the prepared muffin tins (fill them right up if you can!). Bake for 15-20 minutes or until a toothpick inserted comes out clean. Allow to cool before eating!

Enjoy fresh and slightly warm with a smear of salted butter. Yum!


Recipe from Joy of Baking


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