Recipe by Sima Kazarnovsky

Berry Corn Muffins

Berry Corn Muffins

Parve

12 Servings Serving Icon

40 Minutes

Easy

Allergens

Contains

- Gluten - Wheat - Egg

Diets

- Vegetarian - Pescatarian - No Refined Sugar

Ah, the humble corn muffin…the perfect crumbly companion to a hot cup of coffee or cold glass of milk. The orange juice adds a flavorful tang to the batter, while the fruit adds a juicy bite and burst of flavor. Eat them warmed up with some jam or butter, or grab them to go straight from the freezer for later. Also, I recommend the chocolate chips. Especially if it’s a Monday. Yields 12 muffins

Directions

Prepare the Berry Corn Muffins

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. In a bowl, mix all the dry ingredients together. Add egg, juice, oil, honey, and vanilla. Mix until just combined.

3. Add the frozen fruit and chocolate chips if desired. Mix until evenly distributed.

4. Fill the cups of two muffin pans with batter nearly until the top. Bake for 18–20 minutes.

Notes:

You can change up the strawberries for cranberries, if that’s more to your taste.

Credits

Photography by Felicia Perretti
Food and Prop Styling by Mindy Rubin
Food Prep by Kayla Miller

Recipe tags

Back to school Berries Corn Corn muffins Cornbread Easy prep Grab n go Lunch box Sima Kazarnovsky

Berry Corn Muffins

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