Mini Berry Cornmeal Muffins Recipe
Ingredients
| All purpose flour | 375 Milliliter (1.5 Cups) | |
| Cornmeal | 175 Milliliter (0.75 Cup) | |
| Granulated sugar | 125 Milliliter (0.5 Cup) | |
| Grated lemon peel | 15 Milliliter (1 Tablespoon) | |
| Baking powder | 20 Milliliter (4 Teaspoon) | |
| Pinch salt | 1 Pinch | |
| Raspberries/Blueberries | 250 Milliliter (Fresh Or frozen, 1 Cup) | |
| Milk | 250 Milliliter (1 Cup) | |
| Egg whites/1 whole egg | 2 | |
| Vanilla | 5 Milliliter (1 Teaspoon) | |
| Vegetable oil | 50 Milliliter (0.25 Cup) | |
| Coarse sugar | 25 Milliliter (2 Tablespoon) |
Nutrition Facts
Serving size
Calories 296 Calories from Fat 51
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 2.1 mg0.7%
Sodium 229.1 mg9.5%
Total Carbohydrates 52 g17.4%
Dietary Fiber 3.4 g13.6%
Sugars 15 g
Protein 9 g18.5%
Vitamin A 0.6% Vitamin C 11.8%
Calcium 16.2% Iron 12.8%
*Based on a 2000 Calorie diet
Directions
Combine 2 tbsp/25 mL of this mixture with berries in separate bowl.
In large bowl, combine milk, egg whites, vanilla and oil.
Blend together well.
Add dry ingredients to large bowl and stir just until combined.
Stir in berries very gently.
Spoon batter into non-stick, lightly oiled or paper-lined muffin cups.
Sprinkle with coarse sugar.
Bake in preheated 400°F/200°C oven for 15 to 25 minutes for mini muffins or 25 to 30 minutes for medium muffins, until lightly browned.
Chef
