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.
INGREDIENTS
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
1 egg
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!
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15 comments
I think I need to whizz my corn meal, the last time I tried making something with it, the texture just wasn’t right. These look delicious!
I love fruit in cornbread muffins! These look like one to try for sure!
Oooooh! Definitely not your average muffin, but what a great taste! Cornbread is so good, strawberries are so good…why not combine the two? Thanks!
Hi kat,
I bet that would taste great if you used freshly ground corn meal!
Hi Elle,
This was actually the first time I added to fruit to my cornbread. But I’m sure glad I did!
Hi Sarah,
You’re welcome, glad you liked the idea!
I think it’s been ages since I’ve had cornbread and I truly love it. thanks for stopping by this week and sorry it’s been a while since I’ve been around.
Hi Pixie,
No problem, hope you’re having a relaxing break!
Wow, what a concept. That sounds delicious, I mean seriously. What a pairing.
Hi noble pig,
Thanks, it is very nice when you bite into one of the strawberry pieces. Nice and refreshing!
These look good and I will have to try try them. I am loving your blog. Healthy but good food is my favorite!
Hi Lisa,
Thanks, I’m so glad you are enjoying the site!
I know it may sound like a weird combo, but strawberry cornbread muffins and chili con carne sounds so ono right now! Sweet, spicy and fruity all together. Yum!
Hi rowena,
I can totally see that, especially with a spicy chili. That would be a nice balance of flavors, great idea!
Wow, what a great combo. I never would have imagined it myself, but now I can definitely see how it’d be delicious. I haven’t had much luck making cornbread in the past, but I’d love to try this one.
I like the sound of strawberry cornbread muffins.
Hi sharon,
The only thing you have to be careful of in this recipe is the whole wheat. You need a little more moisture than normal. And when heating leftovers back up, wrap it in a damp paper towel and microwave. That’ll keep it moist.
Hi Kevin,
Thanks, this version is just mildly sweet. The corn bread taste and strawberries really come through!