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Every mother deserves her day. On Mother's Day, treat Mom to breakfast; it doesn't need to be served in bed, but any mother will appreciate being served a breakfast she didn't make (and won't have to clean up after). These tender muffins, which team cornmeal with your choice of a variety of dried fruits, are a pretty golden color, and they elicited rave reviews from all of us here at King Arthur Flour.
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
1/2 cup yellow cornmeal
1/2 cup corn germ
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
1/3 cup orange juice
1/3 cup vegetable oil
1 teaspoon orange extract
1 cup chopped dried fruit, such as cranberries, apricots or cherries
In a small bowl, mix the corn germ, buttermilk, orange juice, vegetable oil, egg, orange extract and dried fruit. Let mixture sit for 20 minutes to half an hour, to soften the corn germ and dried fruit.
Meanwhile, in a large mixing bowl, combine the unbleached flour, whole wheat flour, cornmeal, sugar, baking powder, baking soda, and salt. Blend ingredients well.
Gently stir the wet ingredients into the dried ingredients, mixing just to blend. Spoon batter into 12 greased muffin cups.
Bake muffins at 400°F for 25 to 30 minutes, or until muffins are brown and firm to the touch. Makes 12 muffins..
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 6, May 1991 issue.