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Grape and Cornmeal Muffins

Makes 1 dozen
Time 30 min
Fully “fall” in every way, these muffins combine the best of California’s bounty, grapes and olive oil, to produce a less-sweet muffin. They’re perfect as an afternoon snack or in a dinnertime bread basket.
Special Diets:
Ingredients
  • 2 cups cornmeal
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 2 eggs
  • 1 cup low-fat buttermilk
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups halved green, red or black grapes (halved lengthwise)
Method

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together cornmeal, flour, baking powder and salt. 

In a medium bowl, whisk together eggs, buttermilk, oil, brown sugar and vanilla until blended. 

Add egg mixture to cornmeal mixture and stir until just combined. 

Fold in grapes.

Scoop a heaping 1/2 cup batter into each prepared muffin cup. 

Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, 12 to 15 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 cups cornmeal
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 2 eggs
  • 1 cup low-fat buttermilk
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups halved green, red or black grapes (halved lengthwise)