Whole Wheat Cornbread Muffins with Strawberries
I’ve had some extra strawberries hanging out in the fridge since the time I made the Strawberry Guava Bread Pudding this past weekend. The other day I went to grab one to snack on after work and found that they were frozen! I guess I must have left them on the wrong shelf or right next to the cool air vent.
So the mission yesterday was to come up with a way to use up these last (now frozen) strawberries. I was going to do a guava bread french toast with strawberry sauce…but decided on cornbread muffins instead.
1 cup yellow corn meal
3/4 cup whole wheat flour
1/4 cup all purpose flour
1/4 cup sugar
2 tsp baking powder
3/4 to 1 cup strawberries, diced
1 to 1 1/4 cup skim or plain soy milk
1/4 cup oil
1/2 tsp vanilla
First I combined all of the dry ingredients in a large bowl. Then I mixed up the wet ingredients and added it to the dry ingredients. Finally, I folded in the chopped up strawberries.
At this stage I checked the consistency of the batter. It was looking a tad dry so I added a couple more tablespoons of milk, for a total of 1 cup + 2 Tbsp milk. Because this recipe has a lot of whole wheat flour, you really need to make sure your batter is moist enough or you’ll come out with little dry hockey pucks! You can take a look below to see what my final batter looked like.
I baked it in a greased nonstick muffin pan at 400 degrees F for 15 minutes. To get them out, I just ran a knife around the edge to loosen the sides.
I came out with 11 warm and toasty cornbread muffins. I really liked the slightly sweet whole wheat cornbread with chunks of strawberries in these muffins. I ate two right out of the oven!