Double - Blueberry Super Corn Muffins |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 15 |
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The combination of the yellow cornmeal, cornflour and sweetcorn kernels with both dried and frozen blueberries resulted in rather green-tinged muffins... an unexpected but perfect addition to any breakfast or snack time! Read more ! Ingredients:
1 (12-oz) can whole corn kernels, drained well |
1 cup cornmeal |
3/4 cup whole wheat pastry flour |
1/4 cup yellow corn flour |
1 tbsp baking powder |
1/2 tsp baking soda |
1/4 tsp nutmeg |
1/2 tsp sea salt |
2 tbsp brown sugar |
2 tbsp maple syrup |
zest of 1 lemon |
1 cup buttermilk |
1 egg |
1/4 cup butter, melted |
2 tbsp non-fat greek style plain yogurt |
3/4 cup fresh or frozen blueberries |
1/3 cup dried blueberries, soaked in hot water and drained |
Directions:
1. Preheat oven to broil and spread corn kernels out on a lined or lightly greased baking sheet.
2. Broil for 5-10 minutes, until they toast and begin to lightly char (don't burn them too badly!). Set aside.
3. Lower the oven to 375°F and line muffin cups with paper cases.
4. In a medium bowl, whisk together the cornmeal, flours, baking powder, baking soda, nutmeg and salt. Set aside.
5. In a large bowl, mix brown sugar, maple syrup, lemon zest, buttermilk, egg, butter and yogurt, blending well.
6. Add the dry ingredients and stir just to combine, then fold in the toasted corn and both types of blueberries.
7. Bake for 15-18 minutes, until they test done.
8. Cool slightly on a rack before enjoying or serve completely cooled.
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