May 10, 2012
The Baketogether with Abby Dodge this month featured a fabulous recipe for Cornmeal Buttermilk Muffins , a sweet or savory version. As the first juicy peaches are now coming in from South Georgia, I wanted to incorporate peaches into the recipe. Here I have used my Peach Lavender jam to create a sweet version of the original muffin recipe. So…instead of fresh fruit, I added 5 oz of my Peach Lavender jam to the egg mixture. The baked muffins are marbled with the jam and they burst with bits of peach flavor, really pleased with the results! I also decided to put a little sweet topping on these and used my trusty Vita Mix to blend sugar and dried organic lavender flowers to elevate these muffins. You will note I reduced the sugar in the muffins ever so slightly as I was using jam, plus adding a sweet topping. Taken directly from Abby, if you are new or would like to join the #Baketogether, please know that we are a very inclusive group of happy bakers. You can Subscribe to Abby’s rss feed so you are always in-the-know and check out this post for some info on how we #baketogether.
PEACH LAVENDER CORNMEAL BUTTERMILK MUFFINS
Recipe from Abby Dodge http://www.abbydodge.com/2012/05/cornmeal-buttermilk-muffinssweet-or-savory-baketogether/
3/4 Cup all purpose flour
1/3 Cup finely ground yellow cornmeal
1/4 Cup granulated sugar
2 Tsp baking powder
1/4 Tsp Salt
1/2 Cup buttermilk (room temperature)
1 Large egg (room temperature)
3 Tbsp Canola Oil
5 Oz Peach Lavender Jam
1/4 Tsp Almond Extract
3 Tbsp White Sugar
1/2 Tsp Organic Dried Lavender Flowers
1 Tbsp Brown Sugar (to be added AFTER the sugar and lavender are blended)
Preheat oven to 350 degrees
1. Line 9 regular-sized mufin cups with paper or foil liners.
2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well-blended.
3. In a separate bowl, add the buttermilk and egg, whisk gently. Then add canola oil, almond extract and Peach Lavender Jam, stir this to incorporate.
4. Add the wet ingredients to the dry ingredients and fold them carefully with a spoon until just blended, Abby mentions no stirring–this will ensure the muffins don’t have a “tough” texture.
5. Portion the batter between all of the cups, I came out with 9 muffins.
6. Add the 3 Tbsp Sugar and 1/2 tsp of lavender flowers to your blender container. (I used my Vita-Mix) Blend this for about 30 seconds until the mixture resembles confectioner’s sugar with tiny bits of lavender. Empty the blender contents into a small bowl and add the one Tbsp of Brown Sugar. Mix this with your fingers and top each muffin with a bit of this mixture to form a crumbly topping for each one. You will have some mixture left over.
7. Bake these muffins for 18 to 20 minutes until the tops are starting to brown. Move to a wire rack and let them cool for 15 minutes. Remove the muffins from the pan and set them on a wire rack to cool them completely. Store them in an air-tight container at room temperature for up to 2 days. These taste wonderful heated just a bit before serving, which was also Abby’s suggestion.