Coming up with a wholesome snack isn’t the easiest challenge, but when it includes a nourishing grain like cornmeal and antioxidant-rich berries, you know you’re off to a good start. Whenever my kids need to bring a snack for their whole class, these little gems are always a good bet.
1 cup polenta (fine cornmeal)
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup sugar
½ cup buttermilk (see Tip)
1 large egg
1 teaspoon pure vanilla extract
⅓ cup canola oil
2 teaspoons orange zest
1 cup fresh or frozen blackberries or mixed berries
1. Preheat the oven to 400°F and use paper liners or grease 10 cups of a muffin pan.
2. In a bowl, whisk together the polenta, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the buttermilk, egg, vanilla, and oil.
4. Stir the dry ingredients into the wet ingredients and mix until just combined.
5. Fold in the orange zest and berries.
6. Divide the batter into the prepared muffin cups, filling two-thirds of the way. Bake for 15 minutes, or until a wooden pick inserted in the center comes out clean.
7. Transfer to a wire rack to cool.
TIP: If you do not have buttermilk, you can make it: place ½ cup milk less 1½ teaspoons in a measuring cup and fill with less 1½ teaspoons of white vinegar or lemon juice. Allow to sit for 5 minutes, then stir and add to the recipe.
NOTE: This dough is thick—don’t worry about how dense it looks before baking!