Tuesday, March 04, 2008

Corny-Blueberry Muffins

In a Jiffy...Literally!

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??

Corny-Blueberry Muffins
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.


Unknown said...

asbestos muffin!

Emily said...

Gorgeous! That's a good tip about starting them off in a hot oven. I'll have to try that.

I like the idea of corn and blueberry together. Kind of like Blueberry Morning. You know, with the cornflakes?

Astrid Keel said...

Yum! One of my favorite things when going out for Sunday brunch is the bread basket some of the restaurants bring out. They usually nestle blueberry corn muffins, which I promptly devour. Yours are so much healthier than the trans-fat laden ones they serve!

Susan from Food Blogga said...

I can't remember the last time I bought Jiffy. But I used to love 'em with blueberries, and even mashed bananas are good too. You have given me a serious muffins hankering this morning, Annie.

Sara said...

I would like to make these.

Jen said...

those were wicked good

Annie said...

Stickpaste, Is that good or bad in your opinion?

Em, Yes I know that cereal and I do like it!

Swissmiss, Thanks for noticing ;)

Susan, I never tried them with mashed bananas, I bet they are good too!

Sara, Go for it, they are so easy!

Annie said...

Jen, Your welcome :)

Anonymous said...

It's been a while since I had corn muffin,but let me tell you these muffins are really delicious.Thank you Annie,Bambola.

Anonymous said...

Hi - These look great - but - what amount of blueberries do you use? Kristen