A Light Cornmeal Muffin Loaded with Sweet, Roasted Strawberries
I'm so sorry that I have abandoned the blog for the last few weeks, but to be honest, I have abandoned my kitchen a little bit too. Our old house does not have air conditioning, and although we've had a relatively mild summer so far, heating up the oven to 350, means the house feels about that temperature too. It's a great excuse to grill outside most nights, but I have yet to develop any baking recipes for the grill... Hmmm... that gets the wheels spinning...
The times that I have been able to suck it up and do some baking, I've really enjoyed using the fresh fruits of summer, and Fresh Strawberry Muffins can only be made better with ROASTED STRAWBERRIES. I saw roasted strawberries all over the blogs and Instagram a few months ago and I thought I would try my hand at it. And, man 'o man, these little suckers are good! I had to resist snaking on all of them before they landed in my batter.
Instead of going super sweet with these muffins, I decided to pair them with a cornmeal based muffin which makes them very versatile. We enjoyed eating these for breakfast and even as a side dish for some our our BBQ'd meals throughout the week. I love the texture cornmeal gives to baked goods.
After roasting these strawberries it makes me think... What else can I roast into sweet, ooey, gooey, yumminess?
Roasted Strawberry Cornmeal Muffins
Makes 18-24 muffins
Adapted from Eating Out Loud
1 cup cornmeal
1 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup oil
1 cup milk
1 1/2 cups + 1/2 cup roasted strawberries, divided
For Roasted Strawberries:
2 cups roughly chopped and hulled strawberries
1 tbsp honey
1 tbsp sugar
Preheat the oven to 425 degrees. In a bowl, toss all of the ingredients together gently and spread them out on a parchment or silpat lined baking sheet. Roast in the oven for 15-18 minutes. Allow them to cool on the pan. You will reserve about 1/2 cup of the strawberries to garnish the tops of your muffins, the rest will be mixed into the batter.
To assemble the muffins:
Preheat oven to 400 degrees. Line a standard size muffin pan with paper liners.
In a large bowl mix cornmeal, flour, baking powder, sugar and salt. Add the egg, oil and milk and mix until combined. Gently stir in 1 1/2 cups of the roasted strawberries into the batter. Don't forget to reserve about 1/2 cup for the garnish on top.
Fill each muffin liner 2/3 full with batter and top each one with 1 or 2 of the reserved roasted strawberries.
Bake in the oven for 20-25 minutes or until a cake tester comes out clean.
Cool for a few minutes in the pan and then remove them to finish cooling on a wire rack.