A few weeks ago I ventured out to Cork Wine Pub in Pleasant Ridge and had an awesome evening with some friends. If you haven’t been, their food is outstanding, and the wine is pretty good too. While we were there we had the most delicious blueberry muffins in a basket of bread they brought over, and I learned that the blueberries had been soaked in wine. That’s when the light bulb went on – soaking things in alcohol is yet another way to cook with it.
I’ve been craving those muffins, and even went back to Cork to have them, but they make their bread fresh, and have different varieties every day. Thus I decided to try to tackle my own wine soaked blueberry cornbread muffins.
Ingredients
- 1 bottle of red wine
- 1 package of blueberries
- 1 cup of flour
- 1 cup of yellow cornmeal
- 1/2 cup sugar
- 1/4 teaspoon of baking soda
- 3/4 teaspoon salt
- 2 eggs
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 cup of buttermilk
- 1/2 teaspoon vanilla
Step 1
Pour the blueberries in a glass bowl, cover with half a bottle of red wine. Soak in the refrigerator over night.
Step 2
Preheat the oven to 400 degrees. Drain the blueberries using a strainer, do not rinse.
Step 3
In a large bowl mix together flour, cornmeal, sugar, salt and baking soda.
Step 4
In a smaller bowl beat the eggs, and add the milk, vanilla, melted butter, and olive oil.
Step 5
Combine the bowls and add in the blueberries.
Step 6
Spoon 3/4 of the mixture into each mini muffin cup. Bake for 10 minutes. Cool and serve!
These were still not as good as the ones at Cork, but they were pretty friggin good, and a substitute until I make it back to Pleasant Ridge.
