Berry Cornmeal Muffins
Recipe: #26961
July 30, 2017
Categories: Blueberry, Sunday Dinner Thanksgiving, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy, more
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Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (95.3 g)
- Calories 197.8
- Total Fat - 6.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 19.6 mg
- Sodium - 201.2 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 1.8 g
- Sugars - 13.2 g
- Protein - 3.8 g
- Calcium - 147.4 mg
- Iron - 0.9 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Butter muffin pan. Set aside.
Step 3
In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.
Step 4
In a large measuring cup or bowl whisk together the egg, milk, oil, and vanilla extract.
Step 5
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
Step 6
Gently stir in the berries.
Step 7
Evenly fill the muffin cups with batter.
Step 8
Sprinkle with the white sugar.
Step 9
Place in the oven and bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes.
Step 10
Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Tips
No special items needed.
0 Reviews
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