Blueberry corn muffins
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All purpose flour |
| ¾ | cup | Yellow cornmeal |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| ½ | teaspoon | Grated orange zest |
| ¼ | teaspoon | Salt |
| 1 | each | Egg |
| ¾ | cup | Skim milk |
| ¼ | cup | Orange juice |
| ¼ | cup | Safflower or vegetable oil |
| 1 | cup | Blueberries |
| 1 | each | Preheat the oven to 375F. Line a 12 count muffin tin with paper baking cup |
| 2 | eaches | In a large bowl, combine the flour, cornmeal, sugar, baking powder, |
Directions
baking soda, orange zest adn salt. Whisk gently to mix. 3. In another bowl, combine the egg, milk, orange juice and oil. Whisk until well blended. Add all at once to the dry ingredients. Stir only till moistened;the batter should be slightly lumpy. Gently fold in the blueberries. 4. Spoon the batter evenly into the prepared pan. Bake 20-25 minutes or till the muffins are golden and springy to the touch. Remove the muffins from the pan and cool on wire rack. From "Great Grain" by Linda Drachman & Peter Wynne AR/95 Submitted By APRIL ROCHE On 01-26-95