Blueberry Cornmeal Muffins
|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|
|Blueberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.
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.