Mixed Berry Corn Mini-Loaves

Raspberries and blueberries are the perfect duo for this bread loaf recipe. Prepare them for dinner then toast leftovers for breakfast.

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  • Makes: Makes 5 loaves or 12 to 14 muffins
  • Prep: 25 mins
  • Cool: 5 mins
  • Bake: 12 mins 400°F

Mixed Berry Corn Mini-Loaves

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Directions

  1. Preheat oven to 400 degrees 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 or 12 to 14 muffins.

From the Test Kitchen

TEST KITCHEN TIP:

To make biscotti from loaves, use a serrated knife to cut loaves lengthwise in 12-inch slices. Place slices, cut sides down, on ungreased baking sheets. Bake at 325 degrees 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 corner of bag; pipe batter into prepared cups.

Citrus Butter

Directions

  1. To butter stir in lemon peel and honey. Chill until needed.
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Nutrition Facts (Mixed Berry Corn Mini-Loaves)

  • Per serving:
  • 197 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 36 mg chol. ,
  • 106 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 13 g sugar ,
  • 4 g pro.
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