| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Buttermilk |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Corn oil |
| 1 |
c |
Cornmeal |
| 1 |
c |
All purpose flour |
| 1/2 |
c |
Packed golden brown sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
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
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