Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Flour |
⅔ cup | Yellow cornmeal |
⅓ cup | Sugar |
2 teaspoons | Baking powder |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
2 larges | Eggs |
1 cup | Sour cream |
¼ cup | Salad oil |
1 cup | Blueberries fresh; frozen or canned & drained |
Preheat oven to 400øF, prepare pans. Combine flour, cornmeal, sugar, baking powder, soda & salt. Beat eggs with sour cream until blended, beat in oil.
Add dry mix to wet mix until just combined adding blueberries with the last few stirs. Spoon batter into pans & bake for 18-20 mins or until lightly browned. Makes 12. 189 calories per muffin. Recipe courtesy of Sunset Magazine July 1988 (USA).
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