GA Home Cook
Sous Chef
One of our local resturants has a cranberry muffin that appears to be a mix between cornbread and a sweet muffin. I have search high and low for such a recipe with no luck. The local establishment wont give up the recipe.
[FONT=Arial, sans-serif]You can substitute any other kind of berry, including cranberries, for the blueberries, or you can use c'raisins[/FONT]
[FONT=Arial, sans-serif]BLUEBERRY CRUMB MUFFINS[/FONT]
[FONT=Arial, sans-serif]Ingredients:[/FONT]
[FONT=Arial, sans-serif]Instructions:[/FONT]
- [FONT=Arial, sans-serif]1 cup all-purpose flour [/FONT]
- 1-1/4 cups corn meal
- [FONT=Arial, sans-serif]1 cup and 2 tablespoons white sugar [/FONT]
- [FONT=Arial, sans-serif]3/4 teaspoon salt [/FONT]
- [FONT=Arial, sans-serif]1 tablespoon baking powder [/FONT]
- [FONT=Arial, sans-serif]1/2 cup vegetable oil [/FONT]
- [FONT=Arial, sans-serif]1-1/2 egg [/FONT]
- [FONT=Arial, sans-serif]1/2 cup milk [/FONT]
- [FONT=Arial, sans-serif]1-1/2 cups fresh blueberries [/FONT]
- [FONT=Arial, sans-serif]3/4 cup white sugar [/FONT]
- [FONT=Arial, sans-serif]1/2 cup all-purpose flour [/FONT]
- [FONT=Arial, sans-serif]1/4 cup and 2 tablespoons butter, cubed [/FONT]
- [FONT=Arial, sans-serif]2-1/4 teaspoons ground cinnamon [/FONT]
[FONT=Arial, sans-serif]Preheat oven to 400 degrees F. Grease muffin cups or line with paper liners. [/FONT]
[FONT=Arial, sans-serif]Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. [/FONT]
[FONT=Arial, sans-serif]To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. [/FONT]
[FONT=Arial, sans-serif]Bake for 20 to 25 minutes, or until a toothpick or cake tester comes out clean. [/FONT]