Blackberry Corn Muffins

I will admit that I usually make corn muffins from the Jiffy box. I know it is a cop-out but they are so easy, so tasty and so inexpensive. I was at the grocery store and they had cornmeal on sale. Now I don't look all that often for cornmeal so perhaps it is always on sale but I thought, for the sake of this blog, why not try to make the real thing. They turned out delicious. I was actually surprised, and I still have a ton of cornmeal left so in the long run I think it might just be cheaper to go with the real thing, plus they make the cornmeal with whole grains now (which Jiffy does not). I had some blackberries at home and thought I would try more of a breakfast style corn muffin instead of a dinner one. Try any berry, I think they would all work. I am not sure about frozen but I know the fresh are great. You would never know by looking at the outside that there was a great little surprise inside.

Ingredients

1 1/4 cups all-purpose flour

• 1/2 cup cornmeal
• 1/2 cup brown sugar.
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup milk (whole preferred)
• 1/2 cup butter, melted
• 1 egg, beaten
• 1 cup fresh blackberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Sift flour, cornmeal, white sugar, brown sugar, salt and baking powder together into a large bowl. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just
3. until moistened. Gently fold in the fresh blackberries. Spoon batter into prepared muffin tins.
4. Bake in preheated oven for 20 minutes. Cool for 10 minutes, then remove.
5.