Breakfast, Sweets & Desserts Wild Blueberry
July 5, 2017
MAKES 12 MUFFINS
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
8 tablespoons unsalted butter, melted and cooled
2 tablespoons canola oil
1/3 cup brown sugar
2 1/2 tablespoons agave
1 large egg
1 cup buttermilk
2 1/2 jalapeños, seeded and chopped
3 slices bacon, cooked and chopped
1/3 cup Bonne Maman Wild Blueberry Preserves
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Preheat oven to 350 degrees. Line a 12-cup cupcake tin with parchment cupcake liners.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.
In a medium bowl, whisk together butter, oil, sugar, and agave. Add egg, whisking to combine. Whisk in buttermilk until just combined.
Add wet ingredients to the dry ingredients, stirring to combine. Fold in jalapeño and bacon.
Fill the cupcake liners halfway full with the batter. Add 1 tsp of Bonne Maman Wild Blueberry Preserves to each cup. Fill cups the rest of the way with muffin batter.
Bake for 25 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan. Remove to a cooling rack. Serve warm or store in an airtight container for up to 4 days.
Recipe by / Author: Meghan Bassett
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