Blueberry Corn Muffins

                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

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

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.