Millet Polenta Blackberry Muffins

This post is because of our friend Will, who got accepted to Case med a couple of months ago.  We’ve known him for over a year as a classmate in the masters program, and for a semester as one of our anatomy lab TA’s.  Now we’re hoping to get to haze him as a first year medical student!

A year ago he made these delicious muffins as a “thank you” for some MCAT study materials.  The original sweet and crunchy muffin comes from The Cheeseboard Collective Works, a book published by its namesake bakery in California.  But it was Will’s idea to add cornmeal and berries, creating a texturally perfect arrangement of the original.  We’re pretty sure that’s what he’ll also do as a med student — take a good opportunity and do something delicious? amazing with it.

A attempt was made to get permission to post the recipe by contacting the Cheese Board Collective, without success.  But if you do get a hold of the book, Will recommends changing the millet to 1/4 parts polenta and 3/4 parts millet.  In addition, he says that using frozen berries will prevent them from bleeding into the tender flesh of the muffins. 

Okay fine, he didn’t say “tender flesh”.

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