Healthy White Cornmeal and Turkey Red Muffins

These muffins are a delicious and nutritious addition to a fast moving breakfast schedule, school lunch or after school snack. They are pretty popular with the grown ups too!. Muffins are super fast  and easy to make and bake. All the equipment you need is a bowl,  a spoon. and a grater.  I have always hidden vegetables in baked goods so my children can have the added energy kick of good food that taste great. I only use sweet vegetables for these muffins. For this recipe I used grated carrot and apple, but I have also added banana, grated zucchini or parsnip. Combined with freshly ground, home grown corn and stone ground, old fashioned wheat this is a winner in my family. 

Healthy White Cornmeal and Turkey Red Muffins

Ingredients

• 1 cup Janie's Mil White Cornmeal
• 1 cup Janie's Mill Turkey Red Flour
• 1 tsp Baking Soda
• 2 tsp Baking Powder
• 1 packed cup of grated apple or carrot or both
• a spritz of lemon zest to taste
• 1 tsp salt
• 1/4 cup pure olive oil
• 1/3 cup of sugar
• 2 eggs
• 1 cup of milk

Instructions

1. With a whisk, Combine cornmeal, flour, baking soda, salt, sugar and baking powder in a large bowl. Add 1 cup of grated fruit, lemon zest and or vegetables. Stir so the flour separates the grated fruit. (Add a handful of chocolate chips if a little sweet bribery is in order). Set aside.
2. In the separate bowl whisk olive oil, eggs and milk.
3.  Line muffin tins with either parchment paper or muffin liners. 
4. Make a well in the flour mixture and pour the wet ingredients into the dry ingredients. Mix well. 
5. Scoop 1/4 cup of the mixture into each pan. Fill to just below the top. 
6. Sprinkle each muffin with a little sugar.
7. Bake the White Cornmeal and Turkey Red muffins for 5 minutes at 400F then 12-15 minutes at 360F.  Remove from oven and cool.
8. 

TIPS

The fruit and vegetables need to be dredged in the flour so they do not clump together. 

If you do not have muffin pans just cut baking paper into squares, shape them around a glass so they stand upright and pop them into your muffin tray - fill as normal. 

Do not over mix  - you don't want to start the gluten development of the flours, this will result in dense muffins. 

Make sure your eggs are at room temperature.

Because this recipe is in cups - spoon the flour into the measuring cup then level off, be careful not to pack the flour down. 

I do not have a sweet tooth (which is why most of my recipes are for Pasta or Bread and Savoury baking) but if you do have a sweet tooth; feel free to add a little more sugar.

FLOUR VARIATIONS

Although I love the nutty sweetness of Janie's Mill Turkey Red for these muffins, Janie's Mll Black Emmer, with its mature rustic taste profile is also a lovely flour for muffins.  

Bloody Butcher Cornmeal is great in muffins too. 

Enjoy!

Email Cecilia at cecilia@janiesmill if you have any questions.