Blueberry Corn Muffins
|Unbleached all purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Stone ground cornmeal||1 1⁄4 Cup (20 tbs) (Fine Grade, Preferably Not Degerminated)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs) (Low-Fat Can Be Used)|
|Eggs/1/2 cup prepared egg substitute||2 , beaten|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Blueberries||1 Cup (16 tbs)|
|Cinnamon sugar||1 Tablespoon|
Line a 12-cup muffin pan with paper liners.
Preheat the oven to 400° F.
Sift dry ingredients together twice, ending in a large bowl.
Mix together the milk, eggs, and oil.
Pour the liquid mixture into the dry ingredients.
Mix just enough to blend.
Fold in the blueberries.
Divide the batter among the muffin cups; this will fill them to the top.
Sprinkle with cinnamon sugar.
Bake in the top third of the oven for 20 minutes, or until they are lightly browned on top and dry inside.
Serve warm or at room temperature.