Blue Cornmeal Muffins Recipe
Ingredients
| Blue cornmeal | 2/3 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Sunflower seeds | 1/4 Cup (16 tbs) | |
| 2 egg whites, slightly beaten | ||
| Canola oil | 1/3 Cup (16 tbs) | |
| 1/2 cup nonfat milk | ||
Directions
GETTING READY
1.Preheat the oven to 400 F.
MAKING
2.Oil the muffin pan using a vegetable cooking spray.
3.Mix cornmeal, flour, sugar, baking powder and sunflower seeds and once done fold a mixture of egg whites, oil and milk into it.
4.Mix well so that a batter is formed.
5.Put the batter in the muffin pan using a spoon.
6.Bake for 25 minutes and once done, check for the doneness using a wooden pick.
7.Allow the pan to stay at room temperature for 5 minutes.
SERVING
8.Serve with tea/ coffee.
1.Preheat the oven to 400 F.
MAKING
2.Oil the muffin pan using a vegetable cooking spray.
3.Mix cornmeal, flour, sugar, baking powder and sunflower seeds and once done fold a mixture of egg whites, oil and milk into it.
4.Mix well so that a batter is formed.
5.Put the batter in the muffin pan using a spoon.
6.Bake for 25 minutes and once done, check for the doneness using a wooden pick.
7.Allow the pan to stay at room temperature for 5 minutes.
SERVING
8.Serve with tea/ coffee.
Chef
