Breakfast
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Makes six muffins
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Makes six muffins
A perfect combination of two old-time favorite muffins.
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
carb. 426g
pro. 4g
fat 7g
sat. fat 4g
chol. 53mg
sod. 225mg
calc. 45mg
fiber 1g
Ingredients
- Nonstick cooking spray
- ¹∕³cup cornmeal
- ²∕³cup unbleached, all-purpose flour
- ¼teaspoon kosher salt
- ¼teaspoon baking soda
- ¾teaspoon baking powder
- ¼cup granulated sugar
- ¼teaspoon lemon zest
- 1large egg, lightly beaten
- ¼cup whole milk
- 3tablespoons unsalted butter, melted and cooled to
- room temperature
- ¼cup plain yogurt or sour cream, room temperature
- ½cup fresh or frozen (thawed) blueberries
Preparation
- 1. Preheat the Toaster Oven Broiler to 400°F on the Bake setting with the
- rack in the bottom position.
- 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.
