I am happy to have another addition to my muffin repertoire. I absolutely love the flavour of cornmeal in both sweet or savoury adaptations... this particular quick-bread is more on the sweet side, making it a lovely breakfast option. You can add anything you like to the batter to mix things up... in the photo below I added local saskatoon berries and fresh thyme from my backyard which gives the muffins a splendid scent. Cheddar cheese and chives add savoury notes, which makes for a nice lunch alongside a soup or salad. Any kind of frozen berries, chopped fruit, sundried tomatoes, cheese, olives etc would also be welcome additions. Use your creativity/imagination/pantry!
Recipe adapted from my experience at The Butchart Gardens
I like to measure by weight, however I have tried to also give cup measurements on the side. I cannot guarantee their accuracy, but it would be my best approximation!
In a separate bowl, whisk together the sugar, vegetable oil, eggs, buttermilk and vanilla.
Mix the wet ingredients into the dry ingredients until just combined. If desired, add any fruit, herbs, cheese etc to the batter and fold in gently, being careful not to over-mix.
Scoop into lined muffin tins and bake at 350 (325 convection) for about 20 minutes depending on the size of your muffin tins, until just lightly golden around the edges and the tops spring back when pressed with your finger. Let cool slightly, serve warm or at room temperature.
Tiny Tea Party
It's about celebrating the tiny things.
© 2015 Larissa Costella
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(All images and content are my own unless otherwise noted)