Apricot-Blueberry Cornbread Muffins
2016-05-21 14:00:44
Yields 12
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup sour cream
- 1/3 cup milk
- 3/4 stick butter, melted
- 2 tablespoons honey
- 1/3 cup blueberries, fresh
- 1/2 cup fresh apricots, diced small
Instructions
- Preheat the oven to 400 degrees and spray a muffin tin with pam. In a pan over medium-high heat, melt 3/4 stick of butter, lightly swirling until browned, 7 minutes. Set aside.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a medium bowl, combine the egg, sour cream, milk and honey. Pour 1/4 cup of the cooled browned butter (trying to gather the brownest parts if possible) into the wet mixture. Add the wet ingredients to the dry, stirring to incorporate but being careful not to over mix. Fold in the blueberries and apricots. Fill each muffin tin 3/4 way with batter and bake for 15 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. These also freeze well and defrost in the microwave.
Adapted from Joy The Baker
Adapted from Joy The Baker
SALT & PREPPY https://www.saltandpreppy.com/
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