I usually don’t do this. I know it’s silly to post two muffin recipes in a row… especially when I have a host of other things just waiting to be posted. It seems rather silly to post muffins twice.
But I can’t help it: these are the first muffins I ever invented myself!
I usually post recipes that are based off someone else’s recipe. Sure, I put my own spin on things, but I always have to give the credit to someone else. Finally… FINALLY… I can make my own muffins. No recipe, no nothing.
It’s a big day for me.
These muffins are pretty different from other muffins out there, and definitely different from other muffins I’ve posted on this site. For one, they’re corn-based. I posted a link to the cornbread muffin recipe I used at Thanksgiving, but these are not your typical cornbread. They’re much sweeter, for one. They’re also a great deal softer and not as crumbly as traditional cornbread.
The berry mix I used contains all sorts of berries including red currants, which are quite acidic. I love it, but that means that these muffins are not as sweet as some that you may be used to. They’re definitely not as sweet as the blueberry muffins I posted yesterday, but I think the acidity adds a nice kick. If you want them to be a little sweeter, just use a different mix of berries: I’m thinking about doing the same recipe with just raspberries or blackberries next time, which is the selection I currently have in my freezer.
Go ahead and try them, and be sure to let me know what you think. I’m very excited to get back to experimenting, and I can’t wait for some of your tips!
Mixed Berry and Olive Oil Cornmeal Muffins
1 cup all-purpose flour
1 cup cornmeal
1 tbsp. baking powder
1 tsp. salt
5 tbsp. olive oil
1 egg
5 tbsp. honey
5 tbsp. cassonade or Sugar in the Raw + 2 tbsp. for sprinkling
1 generous cup plain yogurt (I used nonfat)
2 cups frozen mixed berries
Preheat oven to 450 degrees.
Combine first four ingredients and set aside. Combine all other ingredients (except the reserved 2 tbsp. sugar and berries). Mix well. Add wet ingredients to dry and mix until just combined. Fold in berries.
Grease 12 muffin tins and distribute the batter equally amongst them. Sprinkle the reserved sugar over the tops of the muffins. Bake for 15-20 minutes until a toothpick tester comes out clean with a few crumbs attached. Allow to cool 2 minutes in the pan before removing to cool on a wire rack.
