Edible Adventure: Harvest Nut Blue Corn Muffins
Posted by ReadyMade
Written by Amy Palanjian, Photography by Scott Little, Recipes and Styling by Tina Bell Stamos
Great in the morning or frosted. Makes 12.
For more Edible Adventure: Cornbread recipes, click here.
For a spin on this recipe, click here.
Skill Level
Easy
Active Time
Less than an hour
Cost
$
- ¾ c fine to medium grind blue cornmeal
- ¾ c all-purpose flour
- 1½ t baking powder
- ½ t baking soda
- ¾ t salt
- 2 t cinnamon
- ¾ t ground ginger
- ½ t nutmeg
- ½ c canola oil
- ¼ c applesauce
- 3 large eggs
- 1 c packed light brown sugar
- 1 t vanilla
- 3 medium carrots, peeled and coarsely grated (about 2 cups)
- ½ c raisins
- ½ c coarsely chopped walnuts
Materials
- Muffin tin
- Paper liners
- Medium bowl
- Large bowl
- Whisk
Tools
Preheat oven to 350°F. Line muffin tin with paper liners.
In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, whisk together oil, applesauce, eggs, brown sugar, and vanilla until just combined. Mix in dry ingredients until combined. Fold in carrots, raisins, and walnuts.
Divide batter between muffin cups and bake for 20 to 25 minutes or until tops are springy and tester comes out clean. Cool on rack for 10 minutes, then remove from pan and cool completely on rack.
VARIATIONS: Sub chopped almonds for the walnuts and add 1 tsp lime zest to boost both flavor and crunch. OR Try dried cranberries in place of the raisins, slivered almonds or chopped pecans for walnuts, and add 1 tsp orange zest. OR Turn these into cupcakes by slathering them with cream cheese frosting! (What? Passé or not, cupcakes are awesome, especially when they have a wholesome and healthy base.)
