Name: Blueberry Corn Muffins
Ingredients: 1 1/2 c Flour; 1/2 c Whole wheat flour; 1/2 c Cornmeal; 3/4 c Sugar; 2 1/2 ts Baking powder; 1/2 ts Baking soda, and salt; 1/2 c Each... buttermilk, and orange juice; 1/4 c Margarine or butter, melted; 1 Egg, beaten; 1 tb Grated orange zest; 2 c Fresh or frozen blueberries

Our age has been sadly deficient in what may be termed spiritual greatness. At the root of this is the modern disease of shallowness. We are all too impatient to meditate on the faith we profess… It is not the busy skimming over religious books or the careless hastening through religious duties which makes for a strong Christian faith. Rather, it is unhurried meditation on gospel truths and the exposing of our minds to these truths that yields the fruit of sanctified character.

Maurice Roberts

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	American	Muffins, Breads	18	Servings

INGREDIENTS

1 1/2	c	Flour
1/2	c	Whole wheat flour
1/2	c	Cornmeal
3/4	c	Sugar
2 1/2	ts	Baking powder
1/2	ts	Baking soda, and salt
1/2	c	Each… buttermilk, and orange juice
1/4	c	Margarine or butter, melted
1		Egg, beaten
1	tb	Grated orange zest
2	c	Fresh or frozen blueberries

INSTRUCTIONS

Makes 18 muffins
In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda
and salt. In small bowl, combine buttermilk, orange juice,margarine, egg
and zest. Add to flour mixture and mix only until moist. Stir in
blueberries.  Spoon into prepared muffing cups. Bake at 400 F for 20-25
minutes, or until wooden pick inserted near center comes out clean.
Origin: Journal American, April 7, 1993 Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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