Strawberry Cornmeal Muffins

I was pleasantly surprised by these muffins. I had never heard of fruit being used in a cornmeal muffin, but I had a ton of extra strawberries, so I figured I’d give it a shot. The results turned out GREAT. These were delicious and fluffy muffins with just the right amount of sweetness. I also have a strong hunch this recipe would be great with other types of berries, or even without the fruit all together as a cornbread. Here’s how it’s done.

Recipe adapted from here.

1/2 c all purpose flour*
1/2 c whole wheat flour
3/4c cornmeal
1/3c white sugar
2 1/2 tsp baking powder
1 c plain greek yogurt
1/4 c unsweetened applesauce
1 egg
1/3 c milk** (I used 1%, us whatever you like though)
1- 1 1/2 c chopped strawberries

Preheat oven to 350 degrees.

In a medium bowl, combine flour, cornmeal, sugar, and baking powder and mix thoroughly.

In small mixing bowl whisk together yogurt, applesauce, and egg. Slowly add yogurt mixture to the dry ingredients, stirring as you pour. Stir as thoroughly as possible. Add milk and mix until batter is thoroughly mixed. gently fold in strawberries.

Spoon batter into muffin tin (I sprayed mine, but you could use liners as well) and bake in over for 20-25 minutes, until toothpick comes out clean (mine took 20 minutes on the dot.) Let cool for a couple minutes, and the enjoy!

*You could try using all whole wheat flour in this recipe, but I can’t personally vouche for how it will turn out. If someone does do it, let me know how it goes!

**The recipe originally called for no milk, but the dough was was too thick, so I slowly added a little milk bit by bit, and it came out to about 1/3c. I would recommend adding your milk this way until you reach the desired consistency. The batter should be thick, but all the dry ingredients should be incorporated and the batter should stir easily.