| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Yellow cornmeal |
| 1 |
tb |
Double-acting baking powder |
| 1 |
ts |
Salt |
| 1 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/2 cup) |
| 1 |
lg |
Egg |
| 1/3 |
c |
Honey |
| 1/3 |
c |
Sugar |
| 3/4 |
c |
Milk |
| 2 |
c |
Picked over blueberries |
INSTRUCTIONS
In a bowl whisk together the flour, the cornmeal, the baking powder,
and the salt. In a small bowl whisk together the butter, the egg, the
honey, the sugar, and the milk, stir the butter mixture into the
flour mixture, stirring until the batter is just combined, and fold
in the blueberries. Divide the batter among 12 buttered 1/2-cup
muffin tins, bake the muffins in the middle of a preheated 425°F.
oven for 15 to 20 minutes, or until they are golden and a tester
comes out clean, and turn them out onto a rack.
Makes 12 muffins.
Gourmet July 1990
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