Blueberry Corn Muffins

Yield:
36 muffins

Ingredients:

  1. 2 cups (10 oz.) yellow cornmeal
  2. 1 lb. cake flour
  3. 1 1/2 cups granulated sugar
  4. 3 tablespoons baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 3 cups low-fat buttermilk*
  8. 6 large eggs
  9. 1 cup unsalted butter, melted
  10. 1 quart fresh blueberries
  11. 1 1/2 cups pecans, chopped (optional)
Directions:

In large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt; set aside.

In separate bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend. Fold in blueberries and pecans.

Scoop 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and bake at 375 degrees for18 to 22 minutes or until golden. Serve warm.

*No buttermilk? Substitute 3 tablespoon lemon juice and enough milk to make 3 cups.


TDS 3