Mixed Berry Cornmeal Muffins

Muffins are a treat anytime of year, and these berry delights were a perfect excuse to take advantage of the exceptionally plentiful harvest this year. I highly recommend using fresh berries rather than frozen ones. The addition of cornmeal adds a wonderful crunch to the moist berries and some fine dark chocolate doesn't hurt either.

Just one bite and you will be hooked!

The warm weather has been too alluring to resist, so posting might be a bit lighter around here for a bit. The landlady's sister has also moved in downstairs with her two sweet little doggies - a very good excuse to go out for walks indeed. And yard work and sunshine beckons besides.

Mixed Berry Cornmeal Muffins

1 1/2 cups of spelt flour or unbleached white flour
3/4 cup of cornmeal
1/3 cup of sugar
4 teaspoons of baking powder
1/4 teaspoon of sea salt
1 teaspoon of orange zest
1 1/4 cups of mixed berries (blueberries, raspberries, blackberries)
1/3 cup of crumbled dark chocolate
1 large egg, lightly beaten
1 cup of milk
1/4 cup of sesame oil
1 1/2 teaspoons of vanilla

Butter 12 muffin cups.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and orange zest. Mix in the berries and the chocolate chunks. Make a well in the center of the bowl.

In a small bowl, whisk together the egg, milk, oil and vanilla. Fold into the dry ingredients and stir until just combined.

Divide the dough evenly into the prepared muffin tins. Bake in a preheated 400 degree oven for 15 - 20 minutes, or until a cake tester inserted into the middle of a muffin comes out clean. Leave the muffins in the tin for a few minutes and then transfer to a wire rack to cool a bit before serving.

Other muffin recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cherry Blueberry Muffins
Blueberry Goat Cheese Muffins
Cranberry Lemon Ricotta Muffins

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: There Is No-One What... by the Palace Brothers