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Smoky Maple & Wild Blueberry Ghost Pepper Muffins
Prep: 15 minutes
Cook: 25 minutes
Servings: 12
Walking on the Wild Side
This muffin is an ode to the Canadian wilderness. We've combined the sweet, intense flavor of wild blueberries with the rich, comforting taste of pure maple syrup. Lurking just beneath is the formidable heat of ghost pepper, adding a smoky depth and a powerful warmth that builds with every bite. This is a muffin that commands respect.
Materials
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp ghost pepper powder (use with caution, adjust to taste)
- 1 cup milk
- 1/2 cup pure maple syrup
- 1/4 cup canola oil
- 1 large egg
- 1 1/2 cups frozen wild blueberries
Preparation
- Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin with liners.
- In a large bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, salt, and ghost pepper powder. Whisk to mix thoroughly.
- In a medium bowl, whisk together the milk, maple syrup, oil, and egg.
- Pour the liquid ingredients into the dry ingredients and stir until just combined. The batter will be lumpy.
- Gently fold in the frozen wild blueberries. Do not overmix or your batter will turn purple.
Cooking
- Fill the muffin cups almost to the top with batter.
- Bake for 22-25 minutes, until the tops are firm and a skewer inserted in the center comes out clean.
- Let cool in the tin for 10 minutes before moving to a wire rack to cool completely.
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