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Blueberry Corn Muffins Recipe
|Unbleached all purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Stone ground cornmeal||1 1⁄4 Cup (20 tbs) (Fine Grade, Preferably Not Degerminated)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs) (Low-Fat Can Be Used)|
|Eggs/1/2 cup prepared egg substitute||2 , beaten|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Blueberries||1 Cup (16 tbs)|
|Cinnamon sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 2920 Calories from Fat 901
% Daily Value*
Total Fat 102 g156.2%
Saturated Fat 18.3 g91.3%
Trans Fat 0 g
Cholesterol 451.2 mg
Sodium 2477.9 mg103.2%
Total Carbohydrates 458 g152.6%
Dietary Fiber 30.3 g121%
Sugars 130.9 g
Protein 57 g114.2%
Vitamin A 30.5% Vitamin C 24.1%
Calcium 154.3% Iron 101.9%
*Based on a 2000 Calorie diet
Preheat the oven to 400° F.
Sift dry ingredients together twice, ending in a large bowl.
Mix together the milk, eggs, and oil.
Pour the liquid mixture into the dry ingredients.
Mix just enough to blend.
Fold in the blueberries.
Divide the batter among the muffin cups; this will fill them to the top.
Sprinkle with cinnamon sugar.
Bake in the top third of the oven for 20 minutes, or until they are lightly browned on top and dry inside.
Serve warm or at room temperature.