I love Easter and I love BRUNCH. Gma Morton always takes us to this awesome restaurant for brunch on Easter Sunday...the best shrimp, various bacon wrapped things, CHOCOLATE MOUSSE, ugh I can't wait for tomorrow. But today! Today there will be bright 'n sunny muffins.
These have a lot of texture, which I love (Austin may refer to them as sand cakes...don't listen to him). And they are so orange-y. I'm going to zest every orange I buy for the rest of my life and add it to things, it's such a bright and happy flavor. These are quick, easy, and will SOMETIMES suffice when your toddler asks for a cookie (7 times out of 10 maybe?).
1 cup milk (I've tried it with coconut and whole milk, both work great)
4 tablespoons coconut oil, melted
1 tablespoon grated orange zest (2 oranges)
2 teaspoons apple cider vinegar
1 cup chopped blackberries
1/3 cup honey
1 cup whole meal ground cornmeal
1 cup whole wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
Directions:Preheat oven to 400 degrees. Line a 12 cup muffin tin with cupcake liners or parchment strips (I recommend following this step, these guys are sticky!).
Mix together milk, oil, zest, honey, vinegar, and berries. Allow to sit at room temp for 5 minutes (vinegar helps the baking powder give the muffins lift since there are no eggs). In a large mixing bowl, combine all dry ingredients (1 cup flour, 1 cup cornmeal, 4 teaspoons baking powder, 1 teaspoon salt).
Pour wet ingredients into dry and stir until evenly mixed (try not to overmix, this makes the muffins gummy). Pour into muffin tin and bake for 15 minutes or until muffins are lightly golden brown.
This recipe was based on a favorite from the Chocolate Covered Katie cookbook.