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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The cornmeal gives these muffins a light texture. Adapted from Polly Pitchford's recipe, Full Spectrum Health. whole wheat pastry flour, unbleached white flour, cornmeal, baking powder, salt, canola oil, egg, skim milk, maple syrup, fresh or frozen blueberries cvt Ingredients:
3/4 cup whole wheat pastry flour |
3/4 cup unbleached white flour |
1/2 cup cornmeal |
1 tablespoon baking powder |
1/4 teaspoon salt |
6 tablespoons canola oil |
1 egg |
1 cup skim milk |
1/3 cup maple syrup |
1 cup fresh or frozen blueberries |
Directions:
1. Preheat oven to 375.
2. Sift or mix all dry ingredients.
3. In a separate bowl, whisk the oil, egg, milk and maple syrup together.
4. Stir wet ingredients into the dry ingredients, just enough to mix.
5. Oil muffin tin or line with cupcake papers. Spoon in batter, filling cups 2/3 full. Bake for 20-25 minutes, until golden brown.
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