Wednesday, March 19, 2008
Mixed Berry-Corn Mini Loaves
Prepare these for dinner, then toast leftovers to serve for breakfast.
Our backyard neighbor had a tree limb from their willow tree fall on Jacob’s white vinyl fence. The branch busted the lintel of one post and broke off several spikes. We had previously brought this hazard waiting to happen to our neighbor. In fact, this summer he trimmed three limbs but in the process split three of our pussy willow bushes.
Being curious Joan made these breads to take over to Bill and Marlene so she could inquire as to what they plan to do about the mishap.
Prep: 25 minutes
Bake: 12 minutes
Cool: 5 minutes
Nonstick cooking spray
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
1/3 cup corn, canola, or vegetable oil
2 large eggs, lightly beaten
2 tsp. finely shredded orange peel
3/4 cup raspberries
3/4 cup blueberries
1. Preheat oven to 400°F. Coat five 5 3/4x3x2-inch disposable foil loaf pans or disposable foil cups (layer two liners) with cooking spray.
2. In a large bowl combine cornmeal, flour, sugar, baking powder, and salt, Add milk, oil, eggs, and orange peel. Stir to combine. Gently stir in raspberries and blueberries. Evenly divide batter among loaf pans or muffin cups.
3. Bake until tops are lightly golden and a toothpick inserted in center comes out clean. Allow 18 to 20 minutes for loaves; 12 to 15 minutes for muffins. Cool in pans for 5 minutes. Remove from pans cool on wire rack before serving. Serve with Citrus Butter.
Makes 5 loaves (5 servings each) or 12 to 14 muffins.
TEST KITCHEN TIP-. To make biscotti from loaves, use a serrated knife to cut loaves lengthwise in 1/2-inch slices. Place slices, cut sides down, on ungreased baking sheets. Bake at 325°F for 10 minutes. Turn slices over: bake 10 to 15 minutes more or until dry and crisp. Transfer to wire rack to cool.
TEST KITCHEN TIP: To assemble ingredients ahead, combine dry ingredients in a large self-sealing plastic bag. Combine wet ingredients in a screw-top jar and store in cooler. To bake, pour the wet ingredients into dry, seal bag and knead to mix. Open bag and add berries; knead gently (berries will be mashed. Cut a 1-inch hole in bottom comer of bag; pipe batter into prepared cups.