June berries are also called service berries. We are so lucky to have many of them grow at the park across the street. When it comes to mid-June, the berries will become purplish-red and attract many birds to eat them.
My son is familiar with these little tiny juicy berries and he knows exactly which trees in the park produce the best berries. He often suggests to pick some berries on the way home to add into pancakes or muffins, but he usually ends up snacking on them instead of bringing them home. Now, eating June berries is a highlight for my son in the summer after he plays at the splash pad at the park.
Actually June berries are a very common botanical plant in Toronto. If you pay attention, you will certainly come across them in parks, gardens, or sidewalks.
I froze the June berries before I used them for the recipe here. It is only because I didn't have time to make the muffins for that few days and I didn't want them to go bad. However, fresh berries are equally good.
INGREDIENTS:
1 cup June Berries, frozen
1 cup Cornmeal
2 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 cup Brown Sugar
1 handful of Quinoa (optional)
3 Eggs, beaten
1/2 cup Butter, melted
1 cup Milk, 2%
1 Lemon, zest and juice
2 teaspoons Cardamom, ground
1 teaspoon Ground Ginger
pinch of Salt
材料：
1 杯 Juneberries，冷凍
1 杯 玉米粉
2 杯 麵粉
2 茶匙 泡打粉
1/2 杯 棕糖
一把 藜麥 (隨意)
3 隻 雞蛋，打勻
1/2 杯 牛油，熱溶
1 個 檸檬，皮和汁
2 茶匙 豆蔻粉
1 茶匙 薑粉
少撮 鹽
DIRECTION:
1. Preheat the oven at 360F.
2. In a large bowl，combine butter, eggs, milk, lemon juice and zest together; mix well.
3. Add in cornmeal, flour, quinoa, cardamom, ground ginger, brown sugar, baking powder, and salt. Mix everything thoroughly into batter.
4. Gently stir in the frozen June berries. Divide the batter equally into the paper muffin cups. Bake for about 20 minutes.
做法：
1. 預熱焗爐至360F。
2. 在一只大碗內，加入牛油、蛋、檸檬汁和皮；拌勻。
3. 下玉米粉、麵粉、藜麥、薑粉、棕糖、泡打粉，鹽；拌勻成麵糊。
4. 輕輕拌入Juneberries。把麵糊平均倒入小蛋糕模。焗若20分鐘。
