Cornmeal Muffins With Blackberry Jam Recipes
BLACKBERRY-CORN MUFFINS
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.
- 2. Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy. Fold in blackberries.
- 3. Divide batter among muffin cups, sprinkle with sugar, and bake on top shelf of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to a cooling rack; serve warm.
Nutrition Facts : Calories 241 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 56 milligrams, Sodium 259 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 4 grams
1-BOWL BLACKBERRY CORNMEAL MUFFINS
Steps:
- Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 10 paper liners, or lightly grease 10 tins and coat with flour (use fewer/more cupcake liners if adjusting the default number of servings). Shake out excess. (I found the butter/flour method to work well!)
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Also measure out almond milk in a liquid measuring cup and add apple cider vinegar and baking soda. Whisk to combine and set aside.
- To the flax egg, add maple syrup, organic cane sugar, and melted vegan butter (or oil) and whisk vigorously for 1 minute to dissolve sugar.
- Add applesauce and salt and whisk to combine. Then add almond milk mixture and whisk again to combine.
- Add almond meal, cornmeal and flour and whisk until just combined and no large lumps remain. The batter should be quite thick and scoopable. Add blackberries dusted with flour and gently fold into the batter.
- Scoop batter into muffin tins until almost full - there should the perfect amount for 10 (or 11) muffins (as original recipe is written // adjust if altering default number of servings).
- Bake on a center-positioned rack for 25-30 minutes (I found 26 minutes to be perfect) or until a toothpick inserted into the center comes out clean.
- Let cool for 15-20 minutes in the pan (to continue baking/firming up a little). Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.
- Will keep covered at room temperature for several days. Freeze for long-term storage (up to 1 month).
Nutrition Facts : ServingSize 1 muffin, Calories 227 kcal, Carbohydrate 39.5 g, Protein 3.6 g, Fat 6.7 g, SaturatedFat 3.3 g, Sodium 279 mg, Fiber 3.6 g, Sugar 15.4 g, UnsaturatedFat 1.75 g
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