Yield: 12 medium size muffins

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoons salt
• ¼ cup milk2 large eggs
• 4 tablespoons (2 ounces) unsalted butter, melted
• 1 cup sour cream, yogurt or crème fraiche
• 1 ½ cups fruit

Procedure

1. Preheat the oven to 350 degrees. Grease or line the muffin cups with liners.
2. In a medium bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. In a large bowl, whisk together the milk, eggs, melted butter and sour cream.
4. Add the dry ingredients and mix with a wooden spoon or rubber spatula until almost combined.
5. Gently fold in the fruit.
6. Fill the muffin cups.
7. Bake the muffins until a skewer inserted in the middle comes out clean, about 20 minutes.

Brown Sugar Muffins

Yield: 12 medium size muffins

Ingredients

• 12 tablespoons (6 ounces) unsalted butter, softened
• 1 cup firmly packed brown sugar
• 3 large eggs
• ¼ cup milk
• 2 cups all-purpose flour
• 1 ¼ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups fruit

Procedure

1. Preheat the oven to 350 degrees. Grease or line the muffin cups with liners.
2. Using an electric mixer or by hand, beat the butter and brown sugar until light.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the milk.
4. Add the dry ingredients and mix until almost combined. With a rubber spatula, gently fold in the fruit by hand.
5. Fill the muffin cups. Bake the muffins until a skewer inserted in the middle comes out clean, about 20 minutes.

©2002 Emily Luchetti