Heritage Corn and Berry Muffins
A recipe from ‘Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery’
Ellen King, founder of Hewn Bakery in Chicago, was inspired by organic farming and naturally fermented breads so much that she’s on a mission to get as many folks as possible to try “real” bread. In the introduction to her new cookbook, Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery, she explains that not all gluten is bad, citing a gluten-free customer who cried tears of joy after discovering she could digest King’s whole wheat bread. To share the kind of joy her bakery brings to those who want to eat fewer mass-marketed and heavily processed grains, King’s book is packed with recipes that embrace heritage flours. This recipe for berry and corn muffins uses Floriani Flint cornmeal and White Sonora or Richland heritage flour, all of which can be purchased from specialty grocers or online. Can you use the white flour and cornmeal you already have in your kitchen? Sure, but we can’t guarantee the muffins will be as good.
Heritage Corn and Berry Muffin
Makes 12 muffins
For the batter:
135 grams (⅔ cup) granulated sugar
100 grams (2 large) eggs, lightly beaten
100 grams (½ cup) heavy cream
85 grams (⅓ cup) sour cream
8 grams (2 teaspoons) pure vanilla extract
56 grams (¼ cup) unsalted butter, melted
253 grams (1 ¾ cups) sifted heritage flour (SWS), such as White Sonora or Richland
75 grams (½ cup) fine-milled Floriani Flint or other heritage cornmeal
7 grams (1 ½ teaspoon) baking powder
7 grams (1 ½ teaspoon) baking soda
3 grams (½ teaspoon) fine sea salt
125 grams (1 cup) strawberries, quartered, or blueberries
For the streusel topping:
45 grams (¼ cup) lightly packed brown sugar
50 grams (½ cup) stone-rolled heritage oats
15 grams (1 tablespoons) unsalted butter, at room temperature
Step 1: Preheat the oven to 350°F [175°C]. Butter a 12-cup muffin pan.
Step 2: To make the batter, stir together the sugar and eggs in a large bowl until combined. Stir in the heavy cream, sour cream, and vanilla, followed by the melted butter. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and stir just until combined. Using a wooden spoon, very gently fold in the berries. Do not overmix.
Step 3: Using an ice cream scoop, spoon the batter evenly among the prepared muffin cups; the cups should be three-quarters full.
Step 4: To make the streusel topping, combine the brown sugar, oats, and butter in a small bowl. Using a spoon or your hands, stir until the mixture becomes crumbly. Sprinkle about 1 tablespoon of the topping over each muffin.
Step 5: Bake for 25 minutes, or until a metal skewer of toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Serve warm or at room temperature, or freeze in a resealable plastic bag for up to 3 months. To reheat, set on the counter until thawed and warm in a 325°F [160°C] oven for 10 minutes.
Reprinted from Heritage Baking by Ellen King, with permission from Chronicle Books