I've been on a muffin kick lately. My current favorites are blueberry walnut corn muffins, made with a blend of corn meal, almond flour, and all-purpose flour. The muffins are adapted from a recipe for almond cranberry cornbread that I posted about in December. (I've discovered that it's easier not to eat 1/4 batch in a single sitting if I divide the recipe between 12 muffin cups.)
The adaptation is really simple: I substituted 1 cup frozen blueberries (tossed with 1 tablespoon flour) and 1/2 cup walnuts for the almonds, canola oil, and cranberries called for in the original recipe. Blueberries are a nice addition to corn muffins, and blueberries and walnuts taste great together. Mix the blueberries and walnuts in after combining the wet and dry ingredients.Original recipe here.
