Blueberry Cornmeal Muffins Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Cornmeal | 3/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Frozen blueberries | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Egg whites | 2 |
Directions
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.
Add blueberries.
Stir in milk and oil just until mixed.
In a mixing bowl, beat egg whites until stiff peaks form; fold into batter.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400° for 20-25 minutes or until muffins test done.
Add blueberries.
Stir in milk and oil just until mixed.
In a mixing bowl, beat egg whites until stiff peaks form; fold into batter.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400° for 20-25 minutes or until muffins test done.
Chef
