Sunny Blueberry-Corn Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Have not made these yet. Ingredients:
1 cup all-purpose flour |
1 cup cornmeal |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/3 cup sugar |
1/2 cup corn oil or 1/2 cup vegetable oil |
3/4 cup soymilk |
2 tablespoons soy yogurt |
1 teaspoon vanilla extract |
1 lemon, zest of, finely grated |
1 1/4 cups blueberries |
Directions:
1. Preheat oven to 400°F.
2. Lightly grease a twelve-muffin tin.
3. In a large bowl, sift together the flour, cornmeal, baking poweder, salt, and sugar.
4. In a seperate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest.
5. With a wooden spoon, fold the wet ingredients into the dry.
6. Fold in the blueberries, careful not to overmix.
7. Fill each muffin cup three-qaurters full.
8. Bake for 20 to 25 min., until toothpick comes out clean.
9. Serve warm.
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