Mini Berry Cornmeal Muffins
|All purpose flour||375 Milliliter (1.5 Cups)|
|Cornmeal||175 Milliliter (0.75 Cup)|
|Granulated sugar||125 Milliliter (0.5 Cup)|
|Grated lemon peel||15 Milliliter (1 Tablespoon)|
|Baking powder||20 Milliliter (4 Teaspoon)|
|Pinch salt||1 Pinch|
|Raspberries/Blueberries||250 Milliliter (Fresh Or frozen, 1 Cup)|
|Milk||250 Milliliter (1 Cup)|
|Egg whites/1 whole egg||2|
|Vanilla||5 Milliliter (1 Teaspoon)|
|Vegetable oil||50 Milliliter (0.25 Cup)|
|Coarse sugar||25 Milliliter (2 Tablespoon)|
In bowl combine flour, cornmeal, granulated sugar, lemon peel, baking powder and salt.
Combine 2 tbsp/25 mL of this mixture with berries in separate bowl.
In large bowl, combine milk, egg whites, vanilla and oil.
Blend together well.
Add dry ingredients to large bowl and stir just until combined.
Stir in berries very gently.
Spoon batter into non-stick, lightly oiled or paper-lined muffin cups.
Sprinkle with coarse sugar.
Bake in preheated 400Â°F/200Â°C oven for 15 to 25 minutes for mini muffins or 25 to 30 minutes for medium muffins, until lightly browned.