Ingredients and Weight:
- Berry blend (blueberries, raspberries, strawberries): 2 cups (200g)
- Yellow cornmeal: 1 1/2 cups (180g)
- All-purpose flour: 1/2 cup (60g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1 teaspoon (5g)
- Large eggs: 2
- Granulated sugar: 1/2 cup (100g)
- Unsalted butter, melted: 1/2 cup (113g)
- Buttermilk: 1 cup (240g)
Preparation Time:
15-20 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a muffin pan with 12 muffin liners.
- In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together eggs, sugar, melted butter, and buttermilk.
- Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
- Fold in berry blend.
- Divide batter evenly among prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 190mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 15g
- Protein: 5g
Dish Characteristics:
- Moist and crumbly texture
- Sweet and tangy berry flavor
- Golden brown cornmeal crust
- Perfect for breakfast, brunch, or a snack
User Comments:
- "These muffins are a perfect blend of sweetness and tartness. The cornmeal gives them a nice crunch."
- "I love the burst of berry flavor in every bite."
- "Easy to make and perfect for a quick breakfast on the go."
- "A delicious and wholesome way to start the day."
Special Precautions and Tips:
- To ensure the muffins are moist, do not overmix the batter.
- For a sweeter muffin, add 1/4 cup more sugar.
- If buttermilk is not available, use regular milk with 1 tablespoon of lemon juice or vinegar added.
- Let the muffins cool slightly before serving for easier handling.
