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Strawberry Corn Muffins



Moist and a little bit crumbly, these strawberry-studded muffins are inspired by a similar
version served at the Westside Bakery Café in Berkeley, California. In summer, the muffins
can be made with blackberries, blueberries, or apricots or peaches cut into ½-inch cubes.
You can also add chopped nuts, such as pecans or walnuts, along with the fruit to contribute
a little extra crunch. [MAKES 12 MUFFINS]

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1 cup strawberries, stemmed,
hulled, and sliced
1 cup cornmeal
1 cup all-purpose flour
½ cup sugar, plus 1 tablespoon
for topping
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1¼ cups buttermilk
2 tablespoons unsalted butter,
melted
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1. Preheat the oven to 350°F. Line 12 standard muffin cups with
paper liners.
2. Pick through the berries, discarding any rotten ones. Remove
the stem ends and hulls. Slice the berries.
3. In a medium bowl, combine the cornmeal, flour, ½ cup sugar,
the baking powder, and salt. Stir to mix. In a large bowl, whisk together
the eggs and buttermilk. Using a rubber spatula, gently fold in the flour
mixture, one-third at time, being careful not to overmix the batter.
Gently fold in the melted butter and sliced strawberries.
4. Fill the muffin cups to within ½ inch of
the rims. Then sprinkle the remaining
sugar evenly over the tops.
5. Bake until a toothpick inserted
into the center of a muffin comes
out clean, 20 to 25 minutes. Let the
muffins cool in the pan for 10 minutes.
Remove the muffins from the pan and
put them on a wire rack to finish cooling.
Keep the muffins in an airtight container
for 3 days or in the refrigerator for 1 week.

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