If
you like cornmeal than these muffins will definitely become a favorite. They
have that delightful taste and crunch that only cornmeal can provide and fresh
berries and lemon zest add wonderful flavor. And don't worry if fresh berries are out of
season, as these muffins are just as good with frozen berries or you can even
make them with dried fruit.
If you use frozen berries, instead of fresh, do not defrost
the berries as this will cause them to soften and bleed into the
batter. Now, the muffin batter does not use butter, instead the fat is in
liquid form. Using oil makes the muffins wonderfully moist and tender
because oil prevents the development of gluten in the flour. I prefer the
flavor of safflower oil but you can also use canola oil if that is what you
have in your pantry. As the recipe name implies, cornmeal takes center
stage in these muffins and it gives them a nice crunchy texture. Cornmeal
is made from dried white or yellow corn that has been ground. John Marini
in his book 'The Dictionary of American Food and Drink' tells us that
whether you like white or yellow cornmeal seems to be regional; with the
South and Midwest being partial to white. I prefer to use the fine cornmeal
in this recipe but you could use a coarser ground if you like.
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. Set aside.
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.
Source:
Stern, Bonnie. 'More
Heart Smart Cooking with Bonnie Stern'. Random House of Canada. Toronto:
1997,
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