Blueberry Cornmeal Muffins
Since we went over quick breads and muffins in my baking class (see post about New School of Cooking Pro Baking 1 class), I wanted to practice!
Williams-Sonoma Essentials of Breakfast & Brunch and this recipe appealed to me. I love love love Everyday Food's Orange Cornmeal Cake, so I thought a fruity cornmeal-y muffin would be interesting.
Go over to the Williams Sonoma website and take a look at their muffin. Theirs came out crazy good looking. Mine look like, well, just the opposite of a supermodel muffin.
my curse of the blueberry muffin). I need to make them again with FINE-GROUND corn meal and fresh blueberries. I used frozen wild blueberries and I think the large size blueberries might give it a different texture and flavor. Also, I used regular cornmeal instead of the fine-ground cornmeal called for in the recipe. As my governor (who might be in tax trouble) says, I'll be back [to make these muffins again].
Blueberry-Cornmeal Muffins from Williams Sonoma website
Adapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003)