Berry Corn Muffins for Quarantine Cooking
For my new series #QuarantineCooking , I've made Berry Corn Muffins! These recipes are designed to help you save money, time, and make fewer trips to to grocery store. In this time when many are feeling financial strain and we need to maintain social distancing, simple tips like cooking in bulk with shelf-stable items can make all the difference. Stay tuned for more recipes and resources to come!
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
- 1 cup cornmeal (both white and yellow are fine)
- 1 cup all-purpose flour (or GF 1-1 baking flour)
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk (shelf-stable or non-dairy alternative)
- 1 egg
- 1/4 cup oil (vegetable or canola)
- 1 1/2 cup berries (frozen mixed berries - blueberries, strawberries, cherries)
1. Preheat your oven to 425 F and prepare your muffin tin with 6X6 inch parchment inserts. If they won't stick, set to the side until you fill with batter.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a medium mixing bowl, whisk the milk, egg, and oil until combined.
4. Add your wet ingredients to your dry ingredients and mix until everything is just combined.
5. Add your berries and fold in gently.
6. Pour the batter into parchment-lined muffin tins and bake for 25 minutes or until tops have cracked and are golden brown.