| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 1 1/3 | c | Unbleached flour |
| 2 | Eggs | |
| 2/3 | c | Corn flour |
| 1 | c | Milk |
| 2 | ts | Baking powder |
| 1 | c | Buttermilk |
| 1/2 | ts | Baking soda |
| 1/4 | c | Melted butter |
| 1/2 | ts | Salt (up to) |
| 2 | c | Blueberries |
| 1/4 | c | Sugar |
INSTRUCTIONS
Sift the dry ingredients together. Beat the eggs, milk, buttermilk and butter together. Pour the egg mixture into the flour mixture and stir just enough to moisten the dry ingredients. Fold the blueberries into the batter. Grease a muffin tin and fill the muffin cups 2/3 full with batter. Bake at 400 F for 20 minutes or until golden brown. This is my own recipe and I don't necessarily use exact amounts when I bake so feel free to change it. It's also good with a combination of blueberries and sauted apples, if you decide to do it that way, you should add a little lemon juice and some cinnamon to the batter. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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