Tag Archives: whipped cream

Cornbread Muffins with Berries and Cream

Cornbread Muffins (makes 9 muffins)

130 g ap flour

130 g stone ground yellow cornmeal

8 g baking powder

25 g toasted milk powder

big pinch of salt

2 large eggs

245 g buttermilk

60 g melted butter

80 g honey

1 tbsp butter (for toasting)

Equipment: scale, measuring cups/ spoons (1/3 and 1 cup, 1 tbsp and 1/4 tsp), 2 small mixing bowls, 2 larger mixing bowls, piping bag, 3×3 muffin pan, whisk, serrated knife, small sauté pan

  1. Thoroughly whisk the dry ingredients in a large bowl and the wet in smaller one.
  2. Pour the wet ingredients into the dry and whisk until no pockets of dry ingredients remain, lumps are good so be careful not to overmix. Transfer to a piping bag and rest in the fridge for 30 mins.
  3. Preheat the oven to 400 ℉ and prepare your 3×3 muffin pan by spraying with nonstick spray, or brushing the muffin pan walls with butter.
  4. Fill your muffin molds 3/4 of the way up and bake for 15-18 minutes or until a toothpick poked into the middle comes out with a little bit of moisture and crumbs stuck to it.
  5. Once removed from the oven, flip the muffin pan over on a cooling rack and flip them individually right side up to cool.

Macerated Berries

1 cup Blueberries

1 cup Raspberries

50 g lemon juice

100 g light brown sugar

pinch of salt

  1. In the other small mixing bowl carefully mix the ingredients together every 10 minutes until all the sugar is dissolved into the accumulated juices

Whipped Cream

2/3 cup heavy cream

1/3 cup buttermilk

1 tbsp sugar

1/4 tsp vanilla paste/ extract

1 Pinch of salt

  1. In a larger mixing bowl whip all the ingredients to soft peaks

To Serve

  1. Cut the corn muffins down the middle and toast in a pan with butter
  2. Plate the cut muffins next to each other with a heavy dollop of whipped cream laid across the top and plenty of berries and sauce spooned over the middle and around the edges. Garnish with fresh mint.
  3. Enjoy!