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Mini Mulberry Cornmeal Cakes

Mini Mulberry Cornmeal Cakes

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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 8

Ingredients
  

  • 1 cup 140 grams flour
  • 6 tablespoons 67 grams cornmeal
  • ½ teaspoon 2 grams baking powder
  • ¼ teaspoon 1 gram cinnamon
  • Pinch of sea salt
  • 8 tablespoons 112 grams butter, softened
  • 2/3 cup 133 grams sugar
  • Freshly grated zest of ½ lemon
  • 2 eggs
  • ¼ teaspoon vanilla extract
  • 3 tablespoons milk
  • 100 grams fresh mulberries stems removed
  • Confectioners’ sugar to dust (optional)

Instructions
 

  • Preheat the oven to 350ºF. Grease and flour an 8-cup muffin tin.
  • Combine the flour, cornmeal, baking powder, cinnamon, and salt in a small bowl. Whisk to blend.
  • Beat the butter, sugar, and lemon zest in a small bowl until creamy. Beat in the egg and vanilla.
  • Add the flour mixture and milk to the bowl. Beat 30 seconds until blended. Gently stir in half of the mulberries.
  • Divide the batter into the prepared muffin tin cups.
  • Scatter an even amount of the remaining mulberries over each cup, and press them gently to stick into the batter.
  • Bake 28 minutes, until golden around the edges, and a skewer inserted in the center comes out clean. Let cool at least 20 minutes. Dust with confectioners’ sugar, if desired, before serving.