Berry Cornmeal Muffins

Very refreshing, fruity and delicious! These muffins will bring a smile to anyone’s day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.

Step: 2

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.

Step: 3

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.

Step: 4

Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

Per Serving: 161 calories; protein 3.1g; carbohydrates 27.3g; fat 4.6g; cholesterol 26.1mg; sodium 170.7mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.