Raspberry Cornmeal Muffins

 

Generally, I’m not much into specialty ingredients. If it can’t be found with relative ease at my local Fry’s or Trader Joe’s, I tend to feel I can pretty well do without it or find a reasonable substitute. We don’t need no hifalutin’ muscovado sugar, soy flour, or buffalo yogurt around here, thankyouverymuch. Especially here on the blog, I like to feature recipes that don’t require excessive effort, whether in techniques used, time spent, or ingredients called for. (And I tend to roll my eyes and click right past when other food bloggers post recipes that want you to track down some vegan hemp matcha flax milk. Ain’t nobody got time for that, and the 2% in my fridge will work just fine.)

But today I’m going to make a small exception to my no-specialty-ingredients policy, because my muffin world was recently rocked by the discovery of whole grain medium-grind cornmeal. (Yes, when you make muffins as often as I do, you can legitimately claim to have a “muffin world.”) My dear husband brought me back some cornmeal from the U.S. to Germany when I couldn’t find any here, and lo and behold, it was whole grain medium-grind–something I had never heard of before, since I always buy the cheapo generic 89-cent cornmeal.

Bob’s Red Mill…the FANCY stuff

When I used this semi-specialty ingredient to make the Raspberry Cornmeal Muffins featured here, I fell in loooooove with the result. The grittier texture it yields might not to everyone’s taste, but I found it super hearty and satisfying, like the kind of cornbread the pilgrims would have had at the first Thanksgiving before we got all technologified with grinding our cornmeal into powder.

Come to find out, there is also a difference between whole grain cornmeal and “regular” cornmeal not labeled as whole grain. As a nutritionist, I’m embarrassed to say I’ve never really given whole grain corn much thought, but it stands to reason that, just like with any other grain, when the bran, germ, and endosperm of the corn are left intact, the corn will be more nutritious. Therefore, whole grain cornmeal contains more fiber and B vitamins than non-whole grain. Bonus! Awesome taste and texture PLUS better nutrition. And some mega-tasty muffins to use it in.

So there you have it…not too crazy a special ingredient, but maybe a fun one to give a try. After all, the Bob’s Red Mill brand seems to be sold in most mainstream U.S. grocery stores, so I imagine whole grain medium-grind cornmeal won’t be too tough to find if you want to try using it in these summery, bursting-with-berries muffins. When you taste them fresh out of the oven with a schmear of butter and a sprinkling of cinnamon-sugar, I think you’ll agree they’re worth it.


Print Recipe
Raspberry Cornmeal Muffins
Medium-grain whole wheat cornmeal gives these summery, bursting-with-berries muffins their hearty texture.
Course breakfast
Servings
muffins
Course breakfast
Servings
muffins
Instructions
  1. Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine all-purpose flour, whole wheat flour, cornmeal, salt, and baking powder.
  3. Make a well in the center of the dry ingredients and add melted butter, eggs, honey, sugar, yogurt, and milk, stirring to combine. Gently stir in frozen raspberries.
  4. Divide batter among the prepared muffin cups and bake 18-20 minutes.
Recipe Notes

A Love Letter to Food Original Recipe

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Kid-Friendly Banana “Sushi”

Banana Sushi

Today is the last day of my kids’ Christmas break. I won’t lie, there have definitely been times in the last two weeks when I’ve heard the Christmas carol lyrics “and mom and dad can hardly wait for school to start again” and been a little too much like…

jinkx-monsoon-rupauls-drag-race-can-i-get-an-amen-song-gif

But there have also been good times. Like the reading together, restoring the dollhouse my grandpa built for me when I was 7 for and giving it to my daughter, and playing with this bizarre toy that defied all logic to become the hit of our Christmas. Today, being the last day of all-kids-all-the-time for a little while, I decided to make it a day of Fun Foods. (Cause food is my love language.) In the morning, I made my kids breakfast in bed, then for lunch we had Hawaiian pizza, and at snack time, it was time to roll out this goofy thing I’d seen on Pinterest months ago…Banana “Sushi”!

Banana Sushi

My middle child actually really likes real sushi, but to my other two kids, I’m pretty sure sushi is an alien creation that’s about as edible as elephant hide. This reimagined version of sushi, however, even my 5-year-old was stoked to try. It’s essentially just a cereal, yogurt, and fruit parfait in a different package that’s a lot more fun to eat than smooshed together in a cup.

Banana Sushi

And a whole lot cuter, too!

Banana Sushi

Banana Sushi could make a unique breakfast, a fun finger food with lunch, or just a made-with-love healthy snack–perfect for a chilly, cloudy last day of Christmas break. (Cause Lord knows this kind of thing is NOT getting packed in my kids’ school lunches.) Give it a try and see if your little ones enjoy it as much as mine did! Or try it yourself–you might realize how fun it is to eat bananas with chopsticks.

Banana Sushi

My 5-year-old taking a nibble. Giraffe chopsticks from World Market.


Print Recipe
Kid-Friendly Banana "Sushi"
A fun, healthy way to eat "sushi" for breakfast or a special snack!
Course snack
Servings
banana sushi roll
Course snack
Servings
banana sushi roll
Instructions
  1. Coat the surface of a peeled banana with yogurt. Place crushed cereal in a shallow bowl and dredge the yogurt-covered banana through it until covered. Slice and top with blackberry pieces.
Recipe Notes

From an idea seen on Raising Whasians.

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