Strawberry Cornmeal Muffins

Versatile strawberries show off their sweetness in these cornmeal muffins. When other berries come into season, such as blueberries and raspberries, feel free to substitute.

Baking Time: 18 minutes
Preparation Time: 20 minutes
Makes: 12

Topping:
1/4 cup (50 mL) each all-purpose flour and large flake oats
3 tbsp (45 mL) packed brown sugar
Pinch salt
2 tbsp (25 mL) unsalted butter, melted

Batter:
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/3 cup (75 mL) granulated sugar
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) each salt and ground cinnamon
1 Egg
1 cup (250 mL) Milk
1/3 cup (75 mL) unsalted butter, melted and cooled
1 tsp (5 mL) vanilla
1 tsp (5 mL) finely grated orange rind
1-1/4 cups (300 mL) chopped Strawberries
2 to 3 whole Strawberries, cut into 12 thin slices

Instructions
Topping: In small bowl, mix flour, oats, brown sugar and salt. Using fork, stir in butter, just until crumbly.

Batter: In large bowl, whisk flour, cornmeal, sugar, baking powder, salt and cinnamon; set aside. In medium bowl, whisk egg, milk, butter, vanilla and orange rind. Pour over dry ingredients; stir until combined. Add chopped strawberries; stir gently until evenly mixed.

Spoon into greased or paper-lined muffin cups; sprinkle with topping. Place one strawberry slice on each muffin. Bake in 375°F (190°C) oven for 18 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack for 10 minutes. Remove muffins; cool on wire rack.

Nutritional information
1 Muffin
Protein: 4 grams
Fat: 8 grams
Carbohydrate: 30 grams
Calories: 210
Fibre: 1 gram
Sodium: 230 mg ...read more