Tuesday, March 04, 2008
Lately I've been trying to clear out my pantry closet, cabinets and freezer; sort of a food spring cleaning. So in lieu of that, I had some Jiffy Corn Muffin mix to use up. My mom had given me a pint of blueberries and the rest is history.
I have always liked the flavor of corn muffin with blueberries. I haven't actually made them in a long time, so it was nice to make them again. I sort of doctored them up a bit as I usually do to boxed mixes. Since these corn muffins already had 2 grams of saturated fat just in the mix, I decided to use skim milk and one egg white with a small addition of extra virgin olive oil to compensate for the fat in the yolk. And a little vanilla because it just seemed right.
In order to get the tops to rise higher, I started the muffins in a hot oven and also used my convection oven. Mini muffins were my size of choice, and filling them to the top made a very handsome muffin top. I think they came out gorgeous. What do you think??
In a Jiffy
1 box Jiffy Corn Muffin Mix, 1 teaspoon reserved in shallow bowl
1 egg white
2 teaspoons extra virgin olive oil
1/2 teaspoon vanilla
1/3 cup skim milk
1 cup fresh blueberries
Preheat oven to 425 degrees and set to convection if possible
Line a mini muffin pan with 14 paper muffin cups or spray with cooking spray.
Wash the berries and dry them on paper towels. Toss with the reserved muffin mix and set aside.
Gently beat egg white and milk with vanilla and oil. Add to the mix and blend until just combined. Batter will be lumpy. Fold in 3/4 of the blueberries and let the mixture rest for 3-4 minutes to ensure high tops. Restir and fill cups 3/4 full. Add the rest of the blueberries on top of the batter, pushing in and slightly covering with batter.
Lower oven temp to 375 and bake for about 8-10 minutes or until golden brown.