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On a weekend morning, there’s nothing better than the tempting scent of fresh-baked muffins to get you out of bed or maybe, have breakfast in bed. Today I baked cornbread muffins with seabuckthorn berries, and of course, my corn grits (or polenta) and seabuckthorn berries locally bought, courtesy of the Saskatoon Farmers’ Market.

Warm muffins with butter and honey

Cornbread Muffins with Seabuckthorn Berries
2 cups all-purpose flour
1 cup corn grits
1/2 cup white sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups milk (I used 1%)
1/2 cup canola oil
juice from 1 large orange or 1/2 cup
1 tbsp liquid honey
1 large egg
2 tsp orange zest
Mix dry ingredients and make a well in bowl. Add blended mixture of liquid ingredients and stir until moistened. Gently stir in 1 1/4 cups of Seabuckthorn Berries. Spoon into a lined or non-stick muffin pan. Makes 12 regular sized muffins.
Bake at 325 for 25 minutes. Sprinkle with white sugar and a pinch of nutmeg.
Variations: use blueberries, Saskatoon berries, or crisp bacon pieces instead of seabuckthorn berries

Cold muffins with fruit jam

Want to know where to buy seabuckthorn berries, then check out my earlier seabuckthorn blog at: https://stewing-pot.com/2013/06/10/stewing-with-nvigorate-seabuckthorn-berries/