Blueberry and black pepper corn muffins
Sometimes you want to be able to whip up a homemade sweet treat with the minimum amount of fuss. It’s nice to be able to sling a few ingredients into a bowl, give them a quick mix and be munching on the fruits of your (very little) labours 20 minutes later.
Muffins are almost always my favourite way of doing that, it’s so nice to have something freshly baked on the breakfast table but there’s no way that I’m prepared to get up extra early to achieve it!
If the addition of black pepper in these is a step too far for you then feel free to leave it out but I love it with berries, it gives things just a little bit of warmth rather than actual spiciness.
makes 10-12 depending on size
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
big pinch of black pepper
pinch of salt
3 tbsp honey
2 tbsp melted butter
couple of handfuls of blueberries
Pre-heat your oven to 220°c and line a muffin tin with paper cases.
Sift together the flour and raising agents before whisking in the cornmeal, salt and pepper. Using a separate bowl or jug beat together the melted butter, egg, buttermilk and honey (it helps if you warm the honey a little). Once they are well combined stir the liquid into the dry mixture, using as few strokes as possible. Briefly fold in the blueberries and then divide the batter evenly between the cases. If you like you can add a little sprinkle of extra pepper to the top of each one.
Bake the muffins for about 15 minutes, until they are risen and golden brown on top. Enjoy warm or cold.