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

Baking Time: 18 minutes

Preparation Time:

Makes: 12

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Ingredients

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 Ontario Egg
  • 1 cup (250 mL) Ontario 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 Ontario Strawberries
  • 2 to 3 whole Ontario 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