| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
15 |
Servings |
INGREDIENTS
| 2 |
tb |
Cornmeal |
| 2 |
c |
Unbleached pastry flour |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Fresh squeezed lemon juice |
|
|
Zest from 2 lemons, minced |
|
|
Lemons; minced zest only |
| 1/4 |
c |
Canola oil |
| 1 |
|
Egg |
| 2 |
|
Egg whites |
| 2/3 |
c |
Low fat butter milk |
| 1 |
tb |
Vanilla extract |
| 3 |
c |
Blueberries |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large mixing bowl, combine dry
ingredients, set aside. Add remaining ingredients, except blueberries, to
the dry mixture, one at a time, stirring constantly until combined and
smooth. Gently fold in blueberries. Lightly spray or wipe a 7 x 11-inch
baking pan with vegetable oil. Pour the batter into the pan and bake for 45
minutes, or until toothpick inserted into the center comes out clean. Serve
warm from the oven.
Nutritional information per serving (15): 144 calories, 1.5g protein, 4g
fat ( .5g saturated), 26g carbohydrates, 13mg cholesterol, 229mg sodium
Exchanges: 1 fruit, 1 bread
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market Meal-Master compatible format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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