raspberry & lime cornmeal muffins
Two nights ago we were hit by an awe-inspiring thunderstorm. Thunderstorms are common here, with at least one every week since we’ve arrived. But this one was the biggest yet. Earth shaking thunder cracked throughout the night, we lay in bed, wide awake, as the light flooded our room for millisecond-long flashes. With no chance of sleeping, we spent the hour over midnight huddled in front of the open window – the strong cold wind a nice relief from the heat – watching nature’s light carnival, and awed by the Creator.
Just hours before the torrential downpour began you could have found me hidden amongst the roadside bushes, hands full of bright red beauties,
legs annihilated by blood thirsty mosquitoes. Raspberries grow wild here along the roads, in vacant fields, even up the side of our house. They are tiny, but sweet. An hour of picking and I had barely a cupful. But, it is so satisfying to be foraging again.
Inspired by a recent post on Savory Simple, I tossed the raspberries with some corn, cornmeal and lime juice for a not-too-sweet muffin. Two recommendations: use fine cornmeal (I used coarse and it made them rather gritty, not that I didn’t particularly like that…), and eat them while they’re warm (they seemed to be a much denser when I had one later that evening). Which means inviting friends for brunch.
Raspberry & Lime Cornmeal Muffins
Slightly adapted from Savory Simple (originally from Dorie Greenspan)
1 cup all-purpose flour
1 cup yellow cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 half lime
1 cup buttermilk (milk works fine)
3 tablespoons butter, melted
3 tablespoons corn oil (or any cooking oil)
1 egg yolk
2/3 cup corn kernels
3/4 cup blueberries
Place an oven rack in the center position and preheat the oven to 400 degrees F. Line a large muffin tray with 12 liners (use baking spray with flour if not using liners).
In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda and lime zest. In a separate bowl, whisk together the butter, oil, lime juice, egg, yolk and milk. Mix the wet ingredients into the dry ingredients and stir to combine (do not over-stir; some lumps are ok).
Gently fold in the corn and raspberries (reserve some berries for arranging on top). Divide evenly among the muffin tins. Arrange the reserved berries on top.
Bake for 15-18 minutes until a toothpick comes out clean.