Cornmeal Strawberry Muffins Food

BERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
• In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
• Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

STRAWBERRY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375*. Grease or line muffin pan with paper liners.
• Filling: In a small bowl, combine chocolate chips and strawberry jam. Set aside.
• Batter: In a medium bowl, combine flour, cornmeal, baking powder and salt.
• In a large bowl, whisk together sour cream, sugar, melted butter and eggs until smooth. Stir in flour mixture just until combined.
• Spoon batter into prepared muffin cups. Using a spoon, make an indentation in center of each. Fill indentations with a scant teaspoon of the filling.
• Bake in preheated oven for 22 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and cool completely on rack.
• Tip: To give muffins a sparkly appearance, sprinkle lightly with sugar.

STRAWBERRY CORN MUFFINS

Steps:

• Preheat oven to 350°F.
• Line muffin cups with paper liners or spray with nonstick spray.
• Combine cornmeal, flour, sugar, baking powder and salt in a bowl.
• In a separate mixing bowl, mix together eggs and buttermilk.
• Add dry mixture to egg mixture.
• Fold in butter and strawberries.
• Divide batter among muffin cups.
• Bake for 15-20 minutes or until browned.
• Cool in pan for 10 minutes before transferring to a wire rack to finish cooling completely.