I’m trying to make a concerted effort to not throw out so much food. It’s wasteful, it’s expensive, and it’s not that much work to do a little extra planning before I go to the store. Still, an expiration date creeps up on me every now and then. Case in point, the blackberries and limes I used in this recipe. They were hanging on to their last days. Good thing they go together so well!
Now I realize I’ve been talking about trying to eat healthier lately. I know muffins aren’t exactly the healthiest. I did make quite an effort to lighten up the original recipe (along with changing the fruits to suit my needs) so I really don’t feel quite as bad about eating these. Plus, if I have to splurge, I could really do a lot worse. how’s that for convenient logic?
Blackberry Lime Cornmeal Muffins
adapted from www.epicurious.com
1/2 stick (1/4 c.) unsalted butter
3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 c. yellow cornmeal
1/3 c. granulated sugar
zest and juice of two small limes, divided
1/2 c. skim milk
2 large egg yolks
1 (5.6-oz.) container blackberries
1. Preheat oven to 375°F. and line eight to nine muffin cups with liners.
2. Melt butter and cool.
3. Into a large bowl, sift together flour and baking powder and whisk in cornmeal, sugar, lime zest, and a generous pinch salt.
4. In a separate bowl, whisk together melted butter, milk, lime juice, and yolks and add to flour mixture with all but eight or nine berries, gently stirring until just combined.
5. Divide batter evenly among cups using a standard-sized scoop and press remaining berries into tops of muffins.
6. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean.
7. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
One year ago: May 2008 was great! Try this incredible ciabatta pizza with walnut pesto. My mom loved it so much, she included in the family cookbook she made all of us for Christmas.