Fruit Gems
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Fruit Gems' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 1 cup wheat flour plus the 1 tablespoon reserved to flour the fruit (133 g total) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup), with a 10-minute batter rest added. Distinct from the pool's Blueberry Muffins and from Zante-style currant muffins — a cornmeal gem with the fruit floured in the blend.
Little gem-pan cakes of cornmeal and flour studded with currants or raisins. The fruit is floured first so it stays suspended — here it is tossed in a spoonful of the blend itself.
Why this complexity: Fruit is tossed in blend so it does not sink.
Ingredients
- 133 g gluten-free 1:1 baking blend (with gum) (about 1 cup plus 1 tablespoon), for the original 1 cup wheat flour plus 1 tablespoon reserved for flouring the fruit (133 g, USDA basis 125 g/cup)
- 1/2 cup cornmeal
- 3 teaspoons gluten-free baking powder
- 6 tablespoons sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs, well beaten
- 2 tablespoons butter, melted, plus more for the pans
- 1 cup currants or raisins
Method
- Heat the oven to 425°F (a hot oven). Butter gem or muffin pans.
- Toss the currants or raisins with 1 tablespoon of the blend and set aside.
- Mix and sift the remaining blend with the cornmeal, baking powder, sugar, and salt.
- Add the milk gradually, then the beaten eggs and the melted butter. Fold in the blend-dusted fruit.
- Rest the batter 10 minutes, then fill the pans about two-thirds full.
- Make 25 minutes, until risen and golden. Makes 12 cakes.
The verdict so far
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Testimony
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