These muffins are lightly sweetened by summer nectarines and just a hint of honey and a nice texture with the added corn. Serve with more honey.
Makes about 20 regular muffins or one 9” or 10” square pan*
- 2 cups (240g) einkorn, whole wheat or all-purpose flour
- 2 cups (240g) yellow cornmeal OR: 1 cup yellow corn flour (not cornstarch) which makes the muffins yellow and more cake-like plus 1 cup cornmeal
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 cups plain whole fat yogurt or buttermilk
- 1/3 cup honey
- 2 tsp. vanilla (optional)
- 3 large eggs
- 1/2 cup (8 Tbls.) unsalted butter or coconut oil, melted and cooled
- 2 large or 3 medium ripe but firm nectarines; farmer’s market fruit will be the sweetest
- 1 cup cooked fresh or thawed, frozen corn kernels
Preheat the oven to 375° for muffins and 350˚ for cornbread and put cupcake liners into pans or butter a deep 9” or 10” pan.
In a medium-sized bowl, sift together the flour, cornmeal, cornflour (if using), baking powder, baking soda, and salt.
In another bowl or large measuring cup, whisk together the yogurt, honey, vanilla, and eggs.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Once the mixture is almost incorporated, stir in the melted butter or coconut oil and blend just until combined; a few streaks left is fine. Set aside to rest.
Dice 1-1/2 of the nectarines. Slice the last half into thin, attractive slices. Fold the diced nectarine and corn into the batter just until blended and scoop the batter into the prepared pan, filling the muffin cups about 2/3 full. Place one slice of nectarine onto each muffin pressing lightly or place on batter in the deep 9” pan in a decorative pattern.
Muffins: bake for 12-14 minutes, until one of the center muffins tests done: the top should spring back lightly, and a toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it. Remove the muffins from the oven, and as soon as you can safely handle them, transfer them to a rack.
Cornbread: bake 30-45 minutes depending on pan type, until one of the center it tests done: the top should spring back lightly, and a toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it.
- Yummy with 2 Tbls. minced fresh basil added
- Serve warm with honey
- A 9X13” pan works well too and makes thinner piece