Blueberry Corn Muffins Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour,
1/2 cup: Whole wheat flour,
1/2 cup: Cornmeal,
3/4 cup: Sugar,
2 1/2 tsp: Baking powder,
1/2 tsp: Baking soda, and salt
1/2 cup: Each... buttermilk, and orange juice
1/4 cup: Margarine or butter, melted
1: Egg, beaten
1 tbsp: Grated orange zest,
2 cup: Fresh or frozen blueberries,
Directions:
Makes 18 muffins
In large bowl, combine flours, cornmeal, sugar, baking powder, baking
soda and salt. In small bowl, combine buttermilk, orange
juice,margarine, egg and zest. Add to flour mixture and mix only
until moist. Stir in blueberries. Spoon into prepared muffing cups.
Bake at 400 F for 20-25 minutes, or until wooden pick inserted near
center comes out clean.
Origin: Journal American, April 7, 1993 Shared by: Sharon Stevens.
Source from luhu.jp
In large bowl, combine flours, cornmeal, sugar, baking powder, baking
soda and salt. In small bowl, combine buttermilk, orange
juice,margarine, egg and zest. Add to flour mixture and mix only
until moist. Stir in blueberries. Spoon into prepared muffing cups.
Bake at 400 F for 20-25 minutes, or until wooden pick inserted near
center comes out clean.
Origin: Journal American, April 7, 1993 Shared by: Sharon Stevens.
Source from luhu.jp