Polenta berry muffins

Yield: 12 servings

Measure Ingredient
1 cup All-Purpose Flour
1 cup Polenta
2 tablespoons Sugar
1 teaspoon Baking Powder
¼ teaspoon Salt
1 large Egg
1 cup Lowfat 1% Milk
1 tablespoon Butter Or Margarine --
\N \N Melted
1 cup Blueberries, Or Dried
\N \N Cranberries -- rinsed and
\N \N Drained

In a large bowl, stir together flour, polenta, sugar, baking powder, and salt. In another bowl, beat egg to blend with milk and butter.

Add egg mixture to dry ingredients and stir just until moistened. Mix in berries. Spoon batter equally into 12 oiled 2½-inch muffin cups. Bake in 425 F oven until muffins are brown, 20 to 25 mins. Let cool 5 to 10 mins, then invert from pan and serve warm or at room temperature. Makes 12 muffins.

Recipe By : Sunset Magazine From: Dan Klepach Date: 02-27-95 (227) Fido: Cooking

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