Sweet with the rosemary sugar glaze and plump with fresh blackberries, these muffins go great with coffee, tea or milk. Serve them with butter or with a nice dab of goat cheese.
By Kathy Gori
I don’t bake muffins very often but I have a favorite Italian polenta cake recipe from the region in Tuscany where my family originates. I tweaked it a little and came up with something that I thought would make a great muffin for breakfast, dessert, tea, or any other time.Print
Blackberry Rosemary Corn Muffins
Blackberry Rosemary Corn Muffins are the perfect spring breakfast baked good.
- Author: Kathy Gori
- Category: Baking
- 3 sprigs of rosemary
- 1/3 cup of chopped rosemary
- 1 stick of unsalted butter
- 2 whole eggs and 1 egg yolk
- 1 cup fine cornmeal flour
- 3/4 cup of flour
- 3/4 tsp of salt
- 1 tsp baking powder
- 2/3 cup of whole milk
- 1 pint fresh blackberries
- 3/4 cup of water
- 3/4 cup of sugar
- 1 Tbs lemon juice
- Preheat the oven to 350 degrees.
- In a large mixing bowl add: 1 stick of unsalted butter, 1 cup of sugar
- Cream the butter and sugar together with an electric beater.
- When it’s nice and fluffy add in: 1 cup of fine cornmeal flour, 3/4 cup of all purpose flour, 3/4 tsp of salt,1 tsp of baking powder, 2 large eggs, and 1 egg yolk
- Add in the milk
- Beat the cake batter with an electric beater on the high setting for about 3 minutes. It will turn yellow.
- Finely chop 3 sprigs of fresh rosemary.
- Add the chopped rosemary to the batter. Mix it in well.
- Add the fresh berries to the batter, Fold them in carefully so you don’t mash them.
- Place paper muffin cups into a muffin tray. Fill the muffin cups part way, the muffins will rise.
- Pop the muffins into the center of the oven and bake them for 40 minutes.
- While the muffins are baking: Chop more rosemary until you have 1/3 cup of it.
- Add it to a small pan along with 3/4 cup of water and 3/4 cup of sugar.
- Stir everything together well on medium heat until it comes to a simmer.
- Then turn the heat down, and let it gently simmer for 10 minutes.
- Then take it off the heat and let it sit for 30 minutes.
- Strain the mixture through a sieve and pour it into a measuring cup.
- Set it aside.
- Take the muffins come out of the oven, when they’re firm and golden. Brush the tops with the rosemary syrup.
- Let the syrup soak in and then brush them again.
- Take the muffins out of the pan and let them cool on a baking sheet.
Kathy Gori has a passion for Indian cooking. She brings 20 years of cooking experience and a natural flair for communicating her culinary adventures to her blog The Colors of Indian Cooking "A Hollywood Screenwriter, A Bollywood Kitchen". Food writer, commercial and cartoon voice actor (Rosemary the telephone Operator in Hong Kong Phooey among others) and screenwriter (Chaos Theory starring Ryan Reynolds) Kathy is also a Clio award-winner. She and her screenwriting-partner husband Alan live with their Siberian Husky Patsy in Sonoma, California.
It seems like there’s such a thing as “fine cornmeal” and “corn flour” but I haven’t been able to find anything called “cornmeal flour”. Which would you recommend using for this recipe? Thanks!
I use Bob’s Red Mill Corn flour, but in short the sort of corn you’re looking for is fine grained, not the rougher sort used for polenta