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| a pleasant surprise |
I had been thinking about this idea for a while but finally got around to trying it this weekend.
Basically, I filled the muffin cups halfway up, added a teaspoon of blueberry "jam" then continued filling them up, creating a pocket of blueberries inside a traditional muffin.
---Barbara
Lemon Cornmeal Muffins with Blueberry Surprise
(a The Yellow Farmhouse cookbook recipe with my twist)
Makes 12 muffins
8 T. (1 stick) of butter, melted
2 large eggs, room temperature
1/2 t. vanilla extract
2 T. lemon juice
1 T. grated lemon zest
2 cups all purpose flour
1 cup cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/4 cup buttermilk
1/2 cup plus 12 T. sugar
12 teaspoons of blueberry "jam"
To make blueberry "jam", place 3 cups of blueberries in a saucepan, with the grated rind of a lemon, a pinch of salt and 1/2 -1 cup of sugar. Boil down until it is the consistency of jam or a thick syrup. Or buy a good quality blueberry jam.
Heat the oven to 375 degrees. Grease a 12-cup muffin tin with butter or vegetable spray.
Whisk together the melted butter, the eggs, the vanilla, lemon juice and grated lemon rind.
In a smaller separate bowl, whisk together the dry ingredients.
Gently stir the flour mixture into the egg mixture until the batter looks about half-mixed.
Add the buttermilk and the sugar and mix gently with a large rubber spatula. Do not over mix.
The batter should still have small streak of flour in it and be lumpy.
Fill up the muffin cups halfway, then add a teaspoon of blueberry "jam", cover with remaining batter, being careful to cover up all of the blueberries.
Bake about 22 - 25 minutes or until top are golden, but not brown.
Remove from the oven and set on a wire rack to cool for 5 minutes. Remove muffins from tin and serve.
These muffins are best when they are served warm or reheated gently.
You could substitute any fruit jam in place of the blueberries.
B
