What this weekend meant to me:
- Road tripping with your BFF is a lot of fun. Against all odds we didn’t get lost, found the best parking space ever and had excellent boyband sing-a-longs!
- Feeling old and out of place can also result in a lot of fun, as long as there’s two of you feeling the same way!
- Watching one of your favourite bands live is good for the soul.
- Wise words from one of your favourite singers is good for the brain – ‘…if you believe in something, do it and don’t worry about what other people think…’ [I might be paraphrasing slightly (due to my terrible memory) but the above was the general message. It’s cheesy message and has been said a million times before but sometimes you really need to hear it again from someone who means something to you.]
- Krispy Kreme doughnuts are always the answer.
As I was busying driving to Leeds and back this weekend I didn’t have a lot of time for baking. I did manage to make these cornbread muffins with some left over cornmeal/polenta on Thursday. I’ve never cooked with cornmeal before, as it’s not the easiest to track down here, but if you happen to live in a town with a Wholefoods you can get it very cheaply or you can find it in giant bags in big Tescos. I spent 30p and had enough for muffins and a pie!
The nectarines in these muffins were a revelation. I love the flavour of nectarine but the bag I had were not quite sweet enough to eat on their own. Baking them brings out their gorgeous sweetness, the fruit doesn’t give out a lot of moisture and holds its shape – perfect! I will be baking them in to cupcakes this summer for sure.
These muffins have a great texture from the cornmeal and the sponge alone has a subtle sweetness meaning the blueberries and nectarine are the perfect pairing.
I just made a half batch of these muffins, as I was going away for the weekend, but the recipe is easy to double if you want a full batch of 12.
Blueberry & Nectarine Cornbread Muffins
adapted from Cake Days
100g cornmeal/fine ground polenta
100g light brown sugar
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp cinnamon
25g butter, melted
150g nectarine, chopped
Preheat the oven to 170 degrees.
In a large bowl add the cornmeal, flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon. Whisk to combine.
In a jug whisk together the egg, buttermilk and cooled melted butter.
Make a well in the centre of the dry ingredients, pour in the buttermilk mixture and whisk together.
Fold in the blueberries and nectarine.
Scoop mixture in to muffin cases and bake for 20-25 minutes, until golden brown and a skewer comes out clean.
Allow to cool on a wire rack.