Norene's Blueberry & Chocolate Chip Corn Muffins
Adapted from Norene's Healthy Kitchen - a perfect pick-me-up snack
Hands-on time: 5 minutes
Baking time: 12 minutes (or until the toothpick comes out clean and the tops are golden and spring back when lightly touched)
Makes 32 mini-muffins
1 cup corn meal, coarsely ground
½ cup whole wheat flour
2 tsp baking soda
¾ tsp baking powder
1/8 tsp salt
½ cup plain yoghurt (actually this time I only had vanilla on hand…worked out fine)
½ orange juice (I didn’t have any so I used the juice of one lime and enough apple juice to equal 1 cup of liquid)
¼ cup canola oil
½ cup granulated sugar
2 large eggs
1 tsp ground cinnamon
1 cup fresh or frozen blueberries (if frozen, do not defrost)
½ - ¾ cup chocolate chips
1. Preheat the oven to 375°F/190°C and use paper muffin liners or cooking spray.
2. In the food processor fitted with the steel blade (or large bowl using a fork) combine the cornmeal, flour, baking powder, baking soda, & salt and pulse to process until well mixed (5-10 quick pulses should do it). Add the yoghurt, juice, oil, eggs, sugar and cinnamon. Process for 20 seconds to blend.
3. At this point I transferred the batter to a large bowl and then gently folded in the blueberries and chocolate chips.
4. Scoop the batter into the prepared muffin pan, filling each about ¾ full.
5. Bake for 12 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. The tops should be golden in color and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.
Norene says they freeze well for up to 3 months. No room in my freezer, so we’ll just have to eat them…good thing they’re so delicious.