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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These tender corn muffins are bursting with blueberries, says Genevieve Fairchild of Chester, Iowa. For a different fruity flavor, I sometimes substitute chopped apples for the berries. Ingredients:
1/4 cup butter, softened |
1/4 cup sugar |
1/4 cup packed brown sugar |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/2 cup 2% milk |
1 cup fresh or frozen blueberries |
Directions:
1. In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries.
2. Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter.
3. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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