Sunday, March 19, 2006
Good Housekeeping Baking Copyright 1999
1 cup all-purpose flour
1 cup cornmeal
½ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup vegetable oil
2 teaspoons vanilla extract
1 large egg
1 ½ cups blueberries or fresh raspberries I used frozen blueberries
1. Preheat oven to 400 degrees. Grease twelve 2 ½” by 1 ¼” muffin-pan cups or line with baking liners. In large bowl, stir together flour, cornmeal, baking powder, baking soda and salt.
2. In small bowl, with wire whisk or fork, beat buttermilk, oil, vanilla and egg until blended. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy). Fold in berries.
3. Spoon batter into prepared muffin-pan cups. Bake 20 to 25 minutes, until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm. Or cool on wire rack to serve later.
Make 1 dozen muffins. Per muffin: 190cal, 3 g protein, 29 g carbs, 7 g fat, 1 g fiber, 19 mg chol, 310 mg sodium
A couple of weeks ago I found a bag of frozen blueberries squished way to the back of the freezer. While searching out a muffin recipe for these, I noticed that there were quite a few recipes with this blueberry-corn combination. The combination didn't seem odd to me, but it was odd that I had never noticed this pairing before now. It works really well. I'm a big fan of sweet cornbread or corn muffins and the blueberries only added to my enjoyment here. My son wouldn't even taste one and he normally loves my muffins so I may be making another type of muffin this week, just for him. He likes a muffin with some cinnamon in it. He's asking for more animal muffins and I knew this recipe wouldn't work in that pan.
This is the same cookbook as the Lemon Ricotta Muffins I made a while back. If you missed those, check them out now - they're fabulous!
Question of the Day: When did you last eat a muffin and what kind of muffin was it?