There’s something so comforting about corn breads: cornbread, corn muffins, corn sticks. Don’t even get me started on hushpuppies.
These corn muffins are simply enough to whip up anytime. They’re perfect for breakfast, of course, but also great for a snack or to go with lunch.
The muffins themselves are soft with that unmistakable corn texture. I love it so much that I’m thinking I might add a bit of cornmeal to all of my muffin recipes. Not too sweet, with just a hint of vanilla and buttermilk, the muffins are delightful on their own—especially slathered in butter.
Piping in some blackberry jam makes these extra special and tasty. The tang of the jam plays beautifully with the mildly sweet muffin. It’s heaven.
Start by whisking the dry ingredients. And then, in another bowl, whisk the wet ingredients.
Stir the two together. No mixer required.
Spoon into prepared muffin tins. Do you remember way back when we talked about uses for parchment paper? Yes, I’m using parchment muffin cups again. They’re so cute!
Once baked, let cool. It’s time to fill.
No need to carve out the center of the muffins to fill them. Simply fit a piping bag with a 1/2-inch round tip. Fill with blackberry jam. Press the tip into the top center of each muffin and squeeze.
What’s your favorite corn “bread?”
Psst! You can say “all of them.” I do!
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