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Prepare ahead and freeze. Thaw muffins
overnight at room temperature or heat in microwave oven or tastier-oven
and serve warm.
Ingredients:
5 1/4 ounces (1 cup less 2 tbsp) uncooked yellow cornmeal
1 cup less 1 tbsp all-purpose flour
1/4 cup granulated sugar
1 tbsp plus 1 tsp double-acting baking
powder
1 cup skim or nonfat milk
1/4 cup vegetable oil
1 egg
1 1/2 cups fresh or frozen blueberries
(no sugar added)
1 tbsp each whipped butter, melted, and
firmly packed light brown sugar, sifted
Method
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Preheat oven to 400 degree F.
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In medium mixing bowl combine cornmeal, flour, granulated sugar, and
baking powder.
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In small mixing bowl beat together
milk, oil and egg until blended; add to dry ingredients and stir
until blended (do not beat or overmix).
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Fold in blueberries.
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Spray twelve 2 1/2-inch muffin pan cups
with nonstick cooking spray.
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Fill each with an equal amount of
batter (each will be about 3/4 full).
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Bake in middle of center oven rack for
15 minutes.
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Brush top of each muffin with an equal
amount of melted butter and sprinkle with an equal amount of brown
sugar.
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Return to oven and bake for 5 minutes
(until muffins are golden brown and a toothpick, inserted in center,
comes out clean).
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Set pan on wire rack and let cool.
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