They are pretty much what the name implies, a cross between cornbread and a blueberry muffin. These are not sweet, like I think of a breakfast muffin. I served these with dinner, and loved the flavor and texture of the cornmeal. I will even increase the cornmeal to flour ratio next time I make them. And of course, I love me some blueberries! You could add sugar on top for a sweeter muffin.
Blueberry Cornmeal Muffins from allrecipes.com - slightly adapted by Mo'Betta
- 1 1/4 cups all-purpose flour (I used 1 cup AP & 1/4 cup whole wheat - couldn't resist adding a little!)
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries I used frozen since that's what I had on hand
- 1 cup skim milk
- 1/4 cup
vegetablecanola oil 2 egg whites(one "flax" egg - 1 T. milled flax seed with 3 T. warm water)
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir in milk and oil just until mixed. In a mixing bowl,
beat egg whites until stiff peaks form; fold into batteradd flax seed to warm water and let sit a few minutes until thickened, add to flour mixture. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.
They rose nicely and held together well, no eggs needed!
So, Hot Cross Buns yesterday, Blueberry Cornmeal Muffins today....I think I'm a carb addict.
Speaking of carbs, I hope you're getting your cookie recipes ready! May 2-8 is the first annual National Cookie Week! This event is being sponsored by The Gay Gourmet and Schmackary's Bakery in New York City. They are trying to get as many people involved as possible, so if interested, join in on the fun!!! Tweet about #NationalCookieWeek, FB it, blog about it, contact anyone and everyone :) If you are in NYC, give them a shout out, they'd love to have you on board. I have a few new cookie combos I want to try out, so stayed tuned :D Any excuse to eat cookies right?!