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Blueberry Cornmeal Muffins

Country.Chef's picture
Ingredients
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Cornmeal 3⁄4 Cup (12 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Blueberries 1 Cup (16 tbs) (Fresh Or Frozen)
  Milk 1 Cup (16 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Egg whites 2
Directions

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.
Add blueberries.
Stir in milk and oil just until mixed.
In a mixing 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.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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