Blueberry cornmeal muffins
12 Servings
Ingredients
| Quantity | 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 |
Directions
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).
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .