This is one of the first muffin recipes I created when I became the owner of The Beechmont Inn. Strawberries are a favorite of mine and I love the taste and texture of cornmeal. Try the Blueberry Cornmeal Pancake recipe I listed, too.
INGREDIENTS
1 cup all purpose flour
1 cup ground cornmeal
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 cups strawberries, cut into small pieces
1 cup vanilla or plain yogurt
1/4 cup vegetable oil (I use canola)
1 large egg
DIRECTIONS
Preheat over to 375 degrees. Grease muffin pan or line with paper cups.
In a large bowl, combine and whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and toss gently to coat with the flour mixture. In a small bowl, whisk together the yogurt, oil and egg. Add yogurt mixture to flour mixture and combine until dry ingredients are moistened, but do not over mix. Fill muffin cups about 2/3 full and bake about 20 minutes. Makes one dozen.
The Beechmont Inn
http://www.thebeechmont.com
Kathryn White
Bed and Breakfast Foodie
No one liked them except for me. Sorry they spit them out.
In January all Eight Broads were in Charleston for our annual Innkeeping Conference and Trade Show. We conducted two workshops at the conference and had a great time exploring some of the best restaurants in Charleston, which is known to be a great foodie town. I decided to try fried green tomatoes everywhere I went, including Poogan's Porch and Magnolia's, two of Charleston's finest. The result: some I liked, and some not quite as much as the other. The point is recipes are personal. I love food, and despite the similarity of ingredients, some chefs will create dishes I swoon over while others will create something that leaves me yawning.
So I'm pleased you tried the recipe and delighted you enjoyed the muffin. What is it about the recipe that your colleagues/friends/family/children spit them out? Do you have any thoughts about how the recipe can be improved? I tinker with recipes all the time and would love to have your thoughts. Thanks!
By Bed and Breakfast Foodie