Wild Blueberry Chutney on Whole Grain Pumpkin Cornbread Ham & Cheese Muffins

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Recipe by Rebecca A Miller of Twisted Nutrition.

Wild Blueberry Chutney on Whole Grain Pumpkin Cornbread Ham & Cheese Muffins Picture


For the Wild Blueberry Chutney:
12 ounces frozen Wild Blueberries
12 ounces fresh cranberries
1 cup sugar {or sweetener of choice: Swerve, Truvia, Stevia, etc.}
1/2 cup water
1/4 cup + 2 tablespoons apple cider vinegar
1 pear, diced
1/2 cup raisins
1 orange, zested
1/2 orange, juiced
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg

For the cornbread:
1 cup stone ground cornmeal
1 cup whole white wheat flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 cup plain Greek Yogurt
1/2 lemon, juiced
1/2 cup pumpkin puree
3 tablespoons honey
1 egg, beaten
1 teaspoon vanilla
1/4 cup coconut oil, melted

For the muffin sandwiches:
12 slices ham
3 slices cheese, cut into quarters


  1. To make the chutney, heat a medium sauce pot to medium heat. Add in all the ingredients and stir to combine.
  2. Cover and let simmer for 25-30 minutes stirring occassionally.
  3. Meanwhile, prepare the cornbread.
  4. Preheat the oven to 400 degrees and spray a muffin pan with nonstick spray.
  5. Mix together the dry ingredients in a medium bowl.
  6. In a large measuring cup or bowl, combine the liquid ingredients.
  7. Pour the dry ingredients into the liquid mixture.
  8. Stir to combine, but be careful not to overmix.
  9. Using an ice cream scoop, portion the cornbread mixture into the muffin pan.
  10. Flatten the tops with the back of a spoon.
  11. Bake for 15-20 minutes or until the center is clean when using the toothpick test.
  12. Assemble the muffins by cutting the muffins in half.
  13. Dollop 1/2 tablespoon of chutney on each half and then layer on a slice of ham and cheese.
  14. Top with the chutney-adorned muffin top. {Note: you will not use all the chutney for this one recipe}. Enjoy hot or cold!

Wild Blue is Good for You!