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Total Time: 35 minutes Makes: 12 1 c. organic yellow cornmeal 3/4 c. organic unbleached flour 1/3 c. raw cane sugar 1/4 c. wheat germ 1 1/4 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 3/4 c. Henry's Market Organic Milk 1/4 c. Henry's Market Canola Oil 3 Tbsp. Henry's Market Maple Syrup 1 tsp. vanilla extract 2 Henry's Market Large Eggs 3 Tbsp. turbinado sugar Preheat oven to 400°F. Place 12 unbleached muffin cups in muffin pan. Sift together cornmeal, flour, sugar, wheat germ, baking powder, salt and cinnamon. Set aside. Whisk together milk with oil, maple syrup, vanilla and eggs. Add dry ingredients to wet ingredients. Mix until just combined. Spoon batter into muffin cups to about 3/4 full. Sprinkle muffins with turbinado sugar. Bake for 20 minutes, until golden brown. Serve warm from the oven. Cranberry Pear Butter Total Time: 45 minutes Makes: about 2 1/2 cups 1 1/2 c. fresh cranberries, rinsed 4 ripe pears, peeled, cored and chopped 1/2 c. organic apple cider 1/3 c. brown rice syrup 1 tsp. cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground cardamom 1/4 tsp. allspice Bring cranberries, pears and apple juice to a simmer. Cover and cook over low heat for 30 minutes, until cranberries “pop” and the pears are soft. Stir in spices and brown rice syrup. Place in a blender and carefully puree until smooth.* Pour into a resealable container and allow to cool. Cover and place in refrigerator when cool. The “butter” will keep for up to 1 week in the refrigerator. *Allow mixture to cool for a few minutes before placing in blender. Place lid on blender, keeping one corner open. This allows the steam fro the hot food to be released from the blender, instead of building up inside. Place a towel over the blender and pulse gently to purée. |
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