This is one of the first muffin recipes I created when I became the owner of The Beechmont Inn. Strawberries are a favorite of mine and I love the taste and texture of cornmeal. Try the Blueberry Cornmeal Pancake recipe I listed, too.
1 cup all purpose flour
1 cup ground cornmeal
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 cups strawberries, cut into small pieces
1 cup vanilla or plain yogurt
1/4 cup vegetable oil (I use canola)
1 large egg
Preheat over to 375 degrees. Grease muffin pan or line with paper cups.
In a large bowl, combine and whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and toss gently to coat with the flour mixture. In a small bowl, whisk together the yogurt, oil and egg. Add yogurt mixture to flour mixture and combine until dry ingredients are moistened, but do not over mix. Fill muffin cups about 2/3 full and bake about 20 minutes. Makes one dozen.
The Beechmont Inn
Bed and Breakfast Foodie