Berry Cornmeal Muffins:
Preheat oven to 400 degrees F (205 degrees C). Position rack in center of oven.
Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin
cups. Can also line with paper liners.
In a large bowl
combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In
a separate bowl combine 2 tablespoons of this mixture with the berries.
In a large measuring cup
whisk together the egg, milk, oil, and vanilla extract.
rubber spatula fold the wet ingredients into the dry ingredients and stir only
until the ingredients are combined. Gently stir in the berries. Do not over mix the batter or tough
muffins will result.
the muffin cups with batter, using two spoons or an ice
cream scoop. Sprinkle with the white sugar. Place in the oven and bake until
lightly browned and a toothpick inserted in the
center of a muffin comes out clean, about 15 - 20 minutes. Transfer to a wire
rack and let cool for about 5 minutes
before removing from pan.
Makes 12 regular
Note: If using
frozen berries you may have to bake the muffins a little longer than the stated
Stern, Bonnie. 'More
Heart Smart Cooking with Bonnie Stern'. Random House of Canada. Toronto: