Wild Blueberry Chutney on Whole Grain Pumpkin Cornbread Ham & Cheese Muffins
PRINTRecipe by Rebecca A Miller of Twisted Nutrition.
Ingredients
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
Preparation
- To make the chutney, heat a medium sauce pot to medium heat. Add in all the ingredients and stir to combine.
- Cover and let simmer for 25-30 minutes stirring occassionally.
- Meanwhile, prepare the cornbread.
- Preheat the oven to 400 degrees and spray a muffin pan with nonstick spray.
- Mix together the dry ingredients in a medium bowl.
- In a large measuring cup or bowl, combine the liquid ingredients.
- Pour the dry ingredients into the liquid mixture.
- Stir to combine, but be careful not to overmix.
- Using an ice cream scoop, portion the cornbread mixture into the muffin pan.
- Flatten the tops with the back of a spoon.
- Bake for 15-20 minutes or until the center is clean when using the toothpick test.
- Assemble the muffins by cutting the muffins in half.
- Dollop 1/2 tablespoon of chutney on each half and then layer on a slice of ham and cheese.
- 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!
