Muffins ( blueberry corn )

Yield: 6 servings

Measure Ingredient
⅔ cup Cornmeal
1⅓ cup Flour
3 teaspoons Baking Powder
½ teaspoon Salt
2 Eggs
⅓ cup Honey -- OR
½ cup Sugar
⅓ cup Butter -- melted
1 cup Fresh Blueberries
2 tablespoons Sugar Mixed W/1 Tsp Ground Cinnamon

Recipe By : Cooking With Cornelius - The Corning Cookbook Serving Size : 14 Preparation Time :0:00 Categories : Muffins

Preheat oven to 425 F. Combine the cornmeal, flour, baking powder and salt in a bowl. Lightly fold in the egs, honey and melted butter.

Fold in the blueberries. Turn into well-greased muffin tins, filling each cup about ⅔ full. Sprinkle some of the sugar-cinnamon mixture on each muffin. Bake for 20 to 25 mins or until a toothpick inserted in center of a muffin comes out clean.

Yield: 14 muffins

From Cooking With Cornelius - The Corning Cookbook by Cornelius O'Donnell (ISBN 0-394-52333-4)

NOTES : Try substituting 1 cup of grated unpeeled apple instead of the blueberries. Imagine how attractive the tiny red specks will look.

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