Strawberry Crumble Cornmeal Muffins

Strawberry Crumble Cornmeal Muffins

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The Crier’s “Recipe of the Week”

Sweet and Savoury Berries

Fresh Ontario strawberries and local vegetables create quick, easy and delicious recipes for anytime of the day.
Start the day with a batch of Strawberry Crumble Cornmeal Muffins. These not-too-sweet muffins are packed with Ontario strawberries. If you don’t have time to stop for breakfast, they also make for a delicious and portable snack.
For lunch make this satisfying, fragrant and delicious Summer Greens and Grain Salad. Ontario strawberries are combined with greens and farro which stays fresh in your refrigerator for a couple of days.
Seasonal vegetables and chicken make dinner time fast and easy in this Tex-Mex Chicken Sheet Pan Supper. You can enjoy any leftovers wrapped up in a tortilla for lunch the next day.
Now let’s not forget about dessert. This simple yet elegant Strawberry Almond Tart comes together with a prepared pie crust, local strawberries and a light dusting of icing sugar.
Ontario strawberries and local vegetables make every mealtime delicious.

During the month of June, The Town Crier will feature the recipes for the above mentioned dishes - we hope you enjoy them! 

Strawberry Crumble Cornmeal Muffins

Versatile Ontario strawberries show off their sweetness in these cornmeal muffins. When other Ontario berries come into season, such as blueberries and raspberries, feel free to substitute.

Preparation Time: 20 minutes
Baking Time: 20 minutes
Makes 12

Streusel:
1/4 cup (50 mL) each all-purpose flour and large flake oats
3 tbsp (45 mL) packed brown sugar
Pinch salt
2 tbsp (25 mL) unsalted butter, melted

Batter:
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/3 cup (75 mL) granulated sugar
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) each salt and ground cinnamon
1 Ontario Egg
1 cup (250 mL) Ontario Milk
1/3 cup (75 mL) unsalted butter, melted and cooled
1 tsp (5 mL) vanilla
1 tsp (5 mL) finely grated orange rind
1-1/4 cup (300 mL) chopped Ontario Strawberries
2 to 3 whole Ontario Strawberries,cut into 12 thin slices

Streusel:
In small bowl, mix together flour, oats, brown sugar and salt. Using fork, stir in butter, just until crumbly. Refrigerate while preparing muffins.

Batter:
In large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and cinnamon; set aside. In medium bowl, whisk egg, milk, butter, vanilla and orange rind. Pour over dry ingredients; stir until combined. Add chopped strawberries; stir gently until evenly mixed.

Spoon into lightly greased or paper-lined muffin cups; sprinkle with streusel. Place one strawberry slice on each muffin. Bake in 375°F (190°C) oven for 18 to 20 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack for 10 minutes. Remove muffins, cool on wire rack.

Nutritional Information:
1 Muffin
PROTEIN: 4 grams
FAT: 8 grams
CARBOHYDRATE: 30 grams
CALORIES: 210
FIBRE: 1 gram
SODIUM: 230 mg

  • Printed with permission from Foodland Ontario

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