Wild Blueberry Chutney on Whole Grain Pumpkin Cornbread Ham & Cheese Muffins

By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.

---

 

It’s November y’all and the holidays are upon us!

I’m not quite sure how they got here so quickly, but here we are and I’m getting so excited!

I’m starting this holiday season off with a perfect Thanksgiving leftover recipe! That’s right, I’m skipping the big day {not really} and going straight to the leftovers!

My wild blueberry chutney on whole grain pumpkin cornbread muffins are a perfect combination of savory and sweet. They incorporate all your favorite Thanksgiving dishes- cranberry sauce {or in this case a wild blueberry chutney}, pumpkin, cornbread, and leftover turkey or ham!

Each recipe is super {and I mean super} simple to make and everything can be made ahead of time and used for the big event on Turkey Day! And, for days later!

You may be thinking, wild blueberries? Why are those so special?

Wild blueberries are just that!- grown wild and picked, not cultivated. They have the same delicious taste and health benefits as regular blueberries, but because they are wild they have a more intense tart and sweet flavor.

Wild blueberries also have twice the antioxidant potency with more fiber, manganese, and less sugar!

Almost all Wild Blueberries are individually quick frozen when harvested in order to preserve their nutritional potency and powerful taste.

Where can you find them? Well, they grow wild in fields in Maine & Eastern Canada, but you can buy them at any grocery store. Just look for “Wild” on the package.

Wild Blueberry Chutney on Whole Grain Pumpkin Cornbread Ham & Cheese Muffins

Makes: 12 muffins

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

Directions:

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!

Happy {soon to be} Turkey Day, y’all!

xo,

Becca