Monday, December 5, 2011

Blackberry-Corn Mini-Muffins


There were several things I could have shared with you today.

And I chose this one.  Because these little baby muffins are awesome.

I know.  They don't sound that great.  But there's nothing that I can say besides your ears don't know everything.

These little babies have a big, flat, juicy blackberry in each one.  It's like jam built right into your corn muffin.

It's as simple as simple gets.

Wet ingredients.

Dry ingredients.


Fold in the blackberries.

Scoop into a mini-muffin pan.  You should get one blackberry per muffin.

They should hold a little sign: Just add butter.

I served these with White Chili.  But they would be great with regular chili, breakfast, or pretty much anything you feel like.

Blackberry-Corn Mini-Muffins
Adapted from Foster's Market

3/4 cups flour
3/4 cup yellow cornmeal
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
6 T milk
6 T oil
1 tsp vanilla extract
6 oz. (about a cup) of fresh blackberries (frozen would work too)

In a large bowl, mix together the flour, cornmeal, sugar, baking powder, soda and salt.  In another bowl, whisk together the egg, milk, oil and vanilla.

Slowly add the wet ingredients to the dry, whisking to combine.  Use a spatula to carefully incorporate the blackberries.

Scoop the batter into a mini-muffin tin, filling the cups about 3/4 full.  Bake in a 375 degree oven for 10-11 minutes.  Serve immediately with butter.

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