Cornmeal-Berry Muffins

Name: Cornmeal-Berry Muffins
Yield: Makes 1 Dozen
Ingredients: 1 cup (generous) buttermilk (or substitute plain yogurt thinned with a little milk or cold water to equal 1 cup); 4 tablespoons (½ stick) unsalted butter, melted; 3 large eggs; 1½ cups blueberries or cranberries, picked over, rinsed quickly, and shaken dry (if using cranberries, you may want to toss them with a couple of spoonfuls of extra sugar, since they can be very tart); 1½ cups sifted all-purpose flour (sift before measuring); 1 teaspoon baking soda; ¼ teaspoon salt; ¼ cup sugar; 1 tablespoon baking powder; ½ cup yellow or white cornmeal

Preparation info

Makes
1 Dozen

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

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

Ingredients

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

Snack
Brunch
Breakfast
Bread
Vegetarian

Method

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