Blueberry Cornmeal Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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When our daughter Lisa was growing up, she was always eager to help me cook, especially sweets! When her father came in for a late brunch after working hard in the fields, she loved to have these made-from-scratch muffins waiting for him. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup cornmeal |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup fresh or frozen blueberries |
1 cup milk |
1/4 cup vegetable oil |
2 egg whites |
Directions:
1. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Yield: about 1 dozen.
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