Strawberry Cornmeal Muffins (taken from Eating Out Loud)
1 cup cornmeal
1 cup flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/4 cup oil
1 cup milk
1 cup chopped strawberries, plus 1/2 cup for garnish
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil and milk, stirring until just combined. Fold in 1 cup chopped strawberries. I used smaller berries and simply cut them in half. I suggest chopping the berries no larger than 1/2″.
Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400F (200C) for 20-25 minutes or until testing done.
Allow the muffins to cool before removing from the muffin tin. I ran a sharp knife around the edge of each muffin, then popped them out of the tin.
These were freaking fantastic. Moist and delicate, easy and quick, and they made the whole house smell amazing. I wanted to smear them with butter and jam the instant they came out of the oven. The freezer jam, on the other hand, was only slightly successful. I don't remember where I originally pulled the recipe from so I'm not going to post it. Also, I'm unsure of what method we finally went with as Michelle and I were awfully confused on what to do between the recipe I got off the internet and the print out in the box of pectin. Ultimately, my sources (Michelle) tell me that the jam is delicious but still pretty runny. I guess that means we didn't use enough pectin. I'm going to have to try my hand at this again; I'm not going down without a fight, jam! We should have called the JAMLINE number that was listed on the box of pectin but I was too scared I would end up getting lectured by a grandmother in a rocking chair with a serious passion for jam. And now:
STRAWBERRY PHOTO MONTAGE!