The burst of blackberries and crunch of walnuts stand out even in these hearty whole-wheat cornmeal muffins. Vanilla and cinnamon gives these breakfast pastries a sweetly spiced flavor to compliment their tasty texture. This recipe comes to us from Jen of Domestic Divas.
- a little oil or nonstick cooking spray, for preparing the pan
- 1 cup cornmeal
- 1 cup whole wheat spelt flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup almond or rice milk
- 1 cup nonfat milk
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 1 cup fresh blackberries
- 1/2 cup walnuts, chopped
Preheat the oven to 425 degrees. Prepare muffin tins with a light layer of oil or nonstick cooking spray.
Place the cornmeal, flour, baking powder, salt and cinnamon together in a mixing bowl. Stir to combine.
In a separate mixing bowl, whisk together the milk, olive oil and vanilla.
Add the wet ingredients to the dry ingredients and stir to combine, taking care not to over beat. Fold the blackberries and chopped walnuts carefully into the batter.
Spoon the matter evenly into 10 of the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick comes out of the muffins clean and the muffins are golden brown. Serve 1 muffin per person and enjoy!