This recipe all started last week when I was being stingy with the vanilla glaze for the donut holes. I didn’t want to throw the leftover glaze away, but eating it with a spoon also seemed like a bad idea. The only solution was to bake a cake to use as a glaze receptacle.
I had been wanting to make the Lemon Cornmeal Cake from breakfast:recipes to wake up for (sic) – but it’s so complicated it wasn’t a contender for FBF. There’s whisking, then whisking over a double boiler… come on. I decided there had to be an easier way to make it, so I came up with a plan. Follow the recipe for Mother’s Day, then remake it in a more straightforward fashion for Fancy Breakfast Friday.
Both methods had mixed results.
For one – I didn’t actually follow the recipe for Mother’s Day – I added blueberries and glaze. It was OK. Fine really. Kind of corn-mealy. Not worth whisking over a double boiler, and I didn’t even bother to figure out the science of why that would even be necessary. I made it the day before and it was a nice addition to the breakfast in bed spread.
On to recipe No. 2. This time I decided to follow the recipe on the cornmeal box, and increase the sugar, and add lemon and blueberries. These were also fine. Pretty good as they came out of the oven. OK for an afternoon snack. Incredibly dry the next day. You can see Jack has a giant glass of milk, and is kind of procrastinating eating this muffin.
Blueberry Lemon Cornmeal Muffins: *adapted from the kroger brand cornmeal box
1 cup cornmeal
1 cup all purpose flour
1/2 cup sugar (the recipe calls for 2 T)
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup of vegetable oil
lemon zest from one lemon
juice from half a lemon
3/4 cup frozen blueberries
Preheat Oven to 450. Fill 12 muffin tins with liners. Zest the lemon into a bowl with the sugar and rub together until very fragrant.
Squeeze half a lemon into the milk and let it sit while you mix the dry ingredients. Add the oil and egg to the milk and whisk. Add the wet ingredients to the dry ingredients. Spoon into 12 muffin tins. Top muffins with 3-5 blueberries each.
Bake at 450 for 15 minutes, until brown on the top.
Eat all of them immediately.