BLUEBERRY CORN MUFFINS with a HINT OF CHOCOALTE

1 cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
2 Jumbo eggs, beaten
2 tablespoons vegetable oil
1 cup milk
1/4 cup Bacardi rum
1/3 cup dried wild blueberries
1/4 cup chocolate pieces

• Pour rum over the blueberries and let sit an hour or so at room temperature.
  
• Preheat oven to 400 degrees.
  
• Grease muffin pan or line with paper muffin liners or use a new toy like mine!
• In a large bowl, sift together corn meal, flour, sugar, baking powder and sea salt.
  
• Add eggs, oil and milk; whisking gently to combine.
  
• Drain blueberries.
  
• Fold in blueberries and chocolate pieces.
  
• Spoon batter into prepared muffin cups or pans.
• Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
  

BANANA NUT MUFFINS or BANANA BLUEBERRY NUT MUFFINS

BANANA NUT MUFFINS or BANANA BLUEBERRY NUT MUFFINS 1 cup packed golden brown sugar 2 sticks of butter, softened 2 jumbo eggs 2 teaspoons cinnamon 2 VERY ripe bananas* 1 3/4 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup sugar 1/2 cup golden raisins 1/2 cup crushed walnuts

• Preheat oven to 350 degrees.
  
• In a medium saucepan melt one stick of butter.
• Puree bananas.
  
• Add brown sugar, raisins and pureed banana. Stir until well blended and remove from heat.
• In a large mixing bowl cream together 1 stick of butter, eggs and sugar.
• Sift together the flour, baking soda and baking powder.
• Gradually add flour mixture into creamed mixture until well blended.
• Add in the brown sugar mixture until smooth and consistent.
• If making the Banana Blueberry version, fold in the blueberries last.
• Fill muffin tins 2/3 full.
  
• Bake for 12-15 minutes.
  

*to make Banana Blueberry Nut use one less banana and add 1+ cup blueberries.

BANANA NUT MUFFINS or BANANA BLUEBERRY NUT MUFFINS

BANANA NUT MUFFINS or BANANA BLUEBERRY NUT MUFFINS
1 cup packed golden brown sugar
2 sticks of butter, softened
2 jumbo eggs
2 teaspoons cinnamon
2 VERY ripe bananas*
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup golden raisins
1/2 cup crushed walnuts

• Preheat oven to 350 degrees.
  
• In a medium saucepan melt one stick of butter.
• Puree bananas.
  
• Add brown sugar, raisins and pureed banana. Stir until well blended and remove from heat.
• In a large mixing bowl cream together 1 stick of butter, eggs and sugar.
• Sift together the flour, baking soda and baking powder.
• Gradually add flour mixture into creamed mixture until well blended.
• Add in the brown sugar mixture until smooth and consistent.
• If making the Banana Blueberry version, fold in the blueberries last.
• Fill muffin tins 2/3 full.
  
• Bake for 12-15 minutes.
  

*to make Banana Blueberry Nut use one less banana and add 1+ cup blueberries.

CHOCOLATE BLACKBERRY MUFFINS

CHOCOLATE BLACKBERRY MUFFINS
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
3/4 cup whole milk
1/4 cup safflower oil
1 cup blackberry jam (seedless)
3/4 cup milk chocolate chips, chopped or chipped smaller
PURE or muffin liners

• Preheat oven to 375 degrees.
• Line muffin tin with paper liners or spray with PURE.
  
• Sift together the flour, baking powder, sugar and salt.
• Make a well in the center of the flour mixture.
• Whisk together the milk, egg and oil.
• Pour into the well.
• Mix together quickly with a wooden spoon. Do not beat! (The mixture will be slightly lumpy.
• Fold in the jam and chocolate pieces.
• Pour into muffin tins.
• Bake 25 minutes.
• Cool on wire rack.
  

Makes 18 muffins*
*Sometimes I will make Texas muffins instead and a couple of muffin tops only!