Muffins are a treat anytime of year, and these berry delights were a perfect excuse to take advantage of the exceptionally plentiful harvest this year. I highly recommend using fresh berries rather than frozen ones. The addition of cornmeal adds a wonderful crunch to the moist berries and some fine dark chocolate doesn't hurt either.
The warm weather has been too alluring to resist, so posting might be a bit lighter around here for a bit. The landlady's sister has also moved in downstairs with her two sweet little doggies - a very good excuse to go out for walks indeed. And yard work and sunshine beckons besides.
Mixed Berry Cornmeal Muffins |
Recipe by Lisa Turner Published on June 21, 2010 Sweet cornmeal muffins loaded with fresh mixed berries and with a hint of citrus Print this recipe Ingredients:
|
Other muffin recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cherry Blueberry Muffins
Blueberry Goat Cheese Muffins
Cranberry Lemon Ricotta Muffins
On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens
Audio Accompaniment: There Is No-One What... by the Palace Brothers
delicious this looks,..:-)
ReplyDeleteThese look delicious and are a very healthy snack. Pity I can't get all these berries to make it.
ReplyDeleteSigh..if only the sun would remain here in the "sunny" Okanagan. I would enjoy these muffins no what though.
ReplyDeleteLisa, those muffins look really so delicious..
ReplyDeleteI love the crumbled dark chocolate in these.
ReplyDeleteI made these last night and they're terrific. I especially like biting into a nugget of dark chocolate every now and then. I did make one change though: I substituted canola oil for the sesame oil. Did you mean the toasted sesame oil used in Chinese cooking? That just didn't sound right to me.
ReplyDeleteHi Ms. Veggie;
ReplyDeleteI meant just regular sesame oil, but canola I am sure would be right too. I am delighted you enjoyed the muffins!
I love cornmeal in muffins!
ReplyDeletevery nice and tasty!
ReplyDelete