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RECIPES/Breakfast
Blueberry Corn Muffins

A perfect combination of two old-time favorite muffins.

 

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Recommended Servings
Makes six muffins
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INGREDIENTS

                nonstick cooking spray


¹∕³              cup cornmeal


²∕³              cup unbleached, all-purpose flour


¼             teaspoon salt


¼             teaspoon baking soda


¾             teaspoon baking powder


¼             cup granulated sugar


¼             teaspoon lemon zest


1              large egg, lightly beaten


¼             cup whole milk


3              tablespoons unsalted butter, melted and cooled to room temperature


¼             cup plain yogurt or sour cream, room temperature


½             cup fresh or frozen (thawed) blueberries

Instructions

1. Preheat the toaster oven to 400°F on the Bake setting with the rack in
position A.


2. Lightly coat a six-cup muffin pan with nonstick cooking spray; reserve.


3. Put the cornmeal, flour, salt, baking soda and powder, sugar and zest into a large mixing bowl. Whisk to combine.


4. Mix the egg, milk, butter and yogurt/sour cream together. Add to the dry ingredients and mix until just combined. Gently fold in the blueberries –
you want to be sure not to over-mix the batter.


5. Divide the batter among the prepared muffin cups.


6. Bake in the preheated oven for about 16 to 18 minutes, or until a cake tester comes out clean and the tops of the muffins spring back to the touch.

RECIPE FACTS

Servings: Makes six muffins

Nutritional information per serving

Nutritional information per muffin:

Calories 182 (35% from fat) • carb. 426g • pro. 4g • fat 7g
 sat. fat 4g • chol. 53mg • sod. 225mg • calc. 45mg • fiber 1g

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