Recipe

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• 1 1/2 cups flour
• 1/2 cup yellow cornmeal
• 1/3 cup sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups blueberries
• 1 cup 2% low-fat milk
• 1 large egg, beaten
• 2 tbsp extra-light olive oil
• 1 tsp grated orange zest
• 1 tsp sugar

• 1 Heat oven to 425 degrees.
• 2 Coat 2 4x6 inch mini loaf pans with nonstick cooking spray; set aside.
• 3 In a large bowl, combine first 5 ingredients.
• 4 Stir in blueberries and make a well; set aside.
• 5 In a small bowl, combine next 4 ingredients. Pour mixture into the well int the dry ingredients and stir until just moistened and slightly lumpy.
• 6 Pour batter into pans until they are 3/4 full. Sprinkle 1 t. of sugar over each loaf.
• 7 Bake 40-45 minute until tops are light golden and a toothpick comes out clean.
• 8 Cool for 5 min in pan, then remove from pan and cool on rack.