Wednesday, January 14, 2015

Side Quests: Raspberry and Blueberry Corn Muffins

I've been on a corn muffin kick lately, and luckily this recipe is waitforit... BERRY EASY ahahahahha. I chose to make them more on the sweet side, but with a couple changes they can be easily adapted to savory. Should make an even dozen.

1 &1/4 c. flour (also tried GF with this flour they were as good as original!)
3/4 c. cornmeal, either yellow or white is fine (If you want a heavier, less cakey muffin, or more "typical" cornbread just do 1c flour and 1c corn)
1 T. baking powder
1 tsp. salt
1/3 c. sugar (savory muffins 2 T.)
2 eggs
3 T. honey (savory muffins 1T or leave out)
3/4 c. milk of any sort (I've used 2% and whole, both fine)
8 T. butter, melted (think that's 1/2 cup...? can sub in veggie oil)
Berries of your choice- 36 raspberries or or 48 blueberries
 **Ideas for savory addins: 6 strips cooked crumbled bacon; 1 c. corn kernels; couple oz. diced jalapenos or green chiles;1 c. shredded cheddar etc etc**

A winning hand

In a largish bowl, mix all the dry ingredients up with a whisk. Actually, a fork works just fine too.

Forgive my phone camera

In another bowl, whisk (fork haha) together the eggs, honey, milk. ( and corn or chz if you went that route)
Honey is stiff, so blend well!

Make a well in the center of the dry bowl, and pour in eggmilk mix:

Then butta:

No lobster to go with this boo :(

Stir by hand until combined, but don't overstir cuz your buns will be tough ;)

Lumpy is fine

Pour into greased, sprayed, or papered muffin tin (or a pan if you want bread instead of muffins.)

I had unfortunate berry incident- most all were rotten :(

Get the hell outta here

Dot the tops with the berries (or bacon, or chilies yumm)

Just push them in slightly.

Bake at preheated 350 for 15-20 or until toothpick comes out clean.


Stuff yo face. You're welcome.

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