Cornmeal-Berry Muffins

Preparation info
  • Makes

    1 Dozen

    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

These are tender, light muffins with just a slight crunch of cornmeal, which combines nicely with the berries.


  • cups sifted all-purpose flour (sift before measuring)
  • ½ cup yellow or white cornmeal


  1. Preheat the oven to 425°F.; position a rack at the center level. Generously butter a standard-size 12-cup muffin tin (even if you are using a nonstick pan, butter it lightly); set aside. (If you prefer, butter only the upper rims of the muffin cups