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Mini Berry Cornmeal Muffins

Heart.Foods's picture
These mini berry cornmeal muffins are sweet little bakes made with cornmeal and berries of choice. prepared with a batter of eggs, flour, sugar, milk and lemon peel for flavor along with a dash of vanilla, the berry muffins can hav any berry of your choice and is sprinkled with sugar before baking.
Ingredients
  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)
Directions

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 400°F/200°C oven for 15 to 25 minutes for mini muffins or 25 to 30 minutes for medium muffins, until lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Servings: 
12

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