All-year Blueberry Corn Muffins

Mary’s bottle contained perfumed oil- pure nard imported from India’s Himalayan Mountains. It was of highest quality and therefore very expensive. She had probably kept it as a family treasure, her most precious possession. Its value approximately the annual wages of a common laborer- a lifetime’s savings! But when it came to Jesus, Mary never even counted the cost. Her love was as pure as her precious ointment. Love like this gives everything and only regrets it has not more to give.

Cheryl Ford

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		December 19	1	Servings

INGREDIENTS

1	c	Buttermilk
2		Eggs
1/4	c	Corn oil
1	c	Cornmeal
1	c	All purpose flour
1/2	c	Packed golden brown sugar
1 1/2	t	Baking powder
1/2	t	Baking soda
1/4	t	Salt
1		Box frozen blueberries
		unthawed 12-ounce

INSTRUCTIONS

Preheat oven to 400F. Line 12-cup muffin pan with muffin papers. Whisk
buttermilk, eggs and corn oil together in small bowl. Sift cornmeal,
flour, brown sugar, baking powder, baking soda and salt into large
bowl. Add blueberries and toss to coat thoroughly. Add buttermilk
mixture and stir just until dry ingredients are moist.  Spoon batter
into prepared muffin pan. Bake until tester inserted into  center of
muffins comes out clean, about 27 minutes. Transfer muffins  to rack.
Let stand 15 minutes and serve.  Makes 12.  Bon Appetit December 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1771 Calories From Fat: 571 Total Fat: 64.9g Cholesterol: 388.6mg Sodium: 2893.2mg Potassium: 1240.3mg Carbohydrates: 256.3g Fiber: 19.2g Sugar: 43.6g Protein: 47.6g