This is a slightly modernized version of an old Kentucky recipe for plain corn bread. Eat it as a hot bread, or leave it for a few days and use it for the stuffing.

Adapted from a very delicious recipe that was originally posted to www.fatfree.com.

Bake about 20 minutes. Watch carefully as they tend to burn easily.

Preheat the oven to 400 degrees. Sift the first 5 ingredients together, and then add all the wet ones. Mix just until moistened. Fold in the blueberries and then fill muffin cups (paper-lined or sprayed) full. Bake 20 minutes.

From The Almost No Fat Cookbook by Bryanna Clark Grogan

Preheat the oven to 400 degrees. Mix the first 5 ingredients together, and then add all the wet ones, mixing just until moistened. Fold in the raisins if you are using them and then fill paper lined muffin tins full. Bake 20 minutes or so. Makes a dozen.

It couldn’t be easier and they really are great.

I imagine any berries could be used but I used fresh wild blackberries and the muffins just blew me away – they are delicious!!

These are a little chewy at first and the texture improves as they cool but they are DELICIOUS when they come out of the oven, and I doubt they’ll last. They also rise really well.

I made these muffins for dinner tonight – they were kid-friendly and good. I got the recipe from the PCRM web site.