Bruise-Berry Cornmeal Muffins

Quaker Corn Meal

Featured Ingredient:  Cornmeal

There is a sense of accomplishment when you use up those last bit of random ingredients and turn them into something yummy.  That's what I did last night. I call these berry muffins - bruise-berry muffins because the liquids from the fruit bled a bit more than I would have liked.  Didn't compromise the flavor at all, just added a little character to the muffins. 

Nuffins better than muffins. I love all kinds and have the muffin top to prove it.  It's a great on the go snack for any time of day. Since they are basically cake in disguise, you can save yourself a few calories by using the standard 12 muffin pans instead of the super size 6.  They are quick and easy to prepare, only require two bowls and no electric appliances. 

These are a nice hybrid between a corn a blueberry muffin. You get the texture of the corn along with the juicy fruit bite (not the gum). Make these and your family will fight over them.

Makes 12 standard muffins

Cooking Spray as needed
1 1/2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp finely grated orange zest
4 tbsp sour cream plus 2% milk until it reaches to 1 1/4 (you can also substitute buttermilk)
2 eggs
2 tbsp grapeseed oil
1 1/4 cup mixed berries (I used blueberries and raspberries) - fresh or frozen
(if frozen add while still cold, do not thaw)

Heat oven to 400F.  Lightly spray the bottom of the muffin cups in a standard 12 tin

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and orange zest. 


In a medium bowl, whisk the sour cream, milk (or buttermilk), eggs, and oil until well blended. Make a well in the dry mixture, add wet ingredients and stir until batter is just blended.  Using a spatula, gently fold in the fruit.

Divide batter evenly among muffin cups. Bake the muffins for 15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool muffins in the pan on a wire rack for 5 to 10 minutes before removing.  Cool completely.

Bruise-Berry Cornmeal Muffins