Cornmeal mini muffins with blueberries and vanilla butter
Description
The recipe won't take much time. These mini muffins disappear from the table so quickly that we recommend doubling the recipe if you have more than 3-4 people. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Mix cornmeal, flour, salt, and baking powder in a large bowl.
- 2
Step 2
2. In a separate bowl, mix buttermilk, milk, egg, and baking soda.
- 3
Step 3
3. Gradually pour the milk mixture into the dry ingredients and mix thoroughly.
- 4
Step 4
4. Add the melted fat, stirring constantly. The vegetable fat gives the dough a good texture and makes the crust firm during baking.
- 5
Step 5
5. Add vanilla extract and dried blueberries, and mix. The blueberries should be evenly distributed throughout the batter. You can use a little more or a little less blueberries than specified in the recipe.
- 6
Step 6
6. Pour the batter into a greased mini-muffin pan. Bake for 10 minutes until golden brown.
- 7
Step 7
7. Make vanilla butter. To do this, mix softened butter, vanilla from the pod, and sugar in a bowl. The butter can be prepared in advance and stored in the refrigerator.
- 8
Step 8
8. Place the butter in an individual ramekin and serve with warm muffins.