Muffins recipes

Blueberry-Cornbread Muffins

Course : Muffins
Serves: 12-16 muffins

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Ingredients:

1 Cup yellow cornmeal

1 Cup sifted flour

1/2 Cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 Cup milk

1 large egg beaten , room temp

1/4 Cup oil

1 teaspoon orange zest

1 Cup blueberries fresh or frozen but not thawed

Preparation / Directions:

Preheat oven to 425 degrees. Grease muffin pans cooking spray, shortening, or oil. Sift dry ingredients together in a large bowl. Add milk, egg, oil, and orange zest. Stir until almost smooth. Fold in blueberries. Fill standard-sized muffin pans about 2/3s full. Bake 20-25 minutes. Serve hot with butter and honey. Leftovers are good reheated in the microwave.

Blueberry-Cornbread Muffins

Ingredients:

Preparation / Directions:

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