| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
9 |
Servings |
INGREDIENTS
| 1 |
c |
Unsifted all-purpose flour |
| 1/2 |
c |
Yellow cornmeal; preferably stone ground |
| 1/4 |
c |
Granulated sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
|
Extra-large eggs; at room temperature |
| 1/4 |
c |
Milk; at room temperature |
| 1/2 |
c |
(1 stick) unsalted butter; melted and cooled |
| 1/2 |
c |
Fresh blueberries |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Wed, 10 Jul 1996 22:01:29 EDT
Sift the flour, cornmeal, sugar, baking powder and salt in a large bowl.
Toss the blueberries in 2 teaspoons of the sifted mixture. Beat the eggs,
milk and butter in a small bowl. Make a well in the center of the dry
ingredients and pour in the egg mixture. Add the blueberries. Stir just
until a batter is formed (it will be slightly lumpy.) Spoon the batter into
9 23/4-inch greased muffin tins, filling each tin about two-thirds full.
Bake the muffins on the lower third level rack of a 400 F oven for 15 to 20
minutes, or until they are plump, well risen and golden. The muffins will
pull away slightly from the sides of the baking tin. Transfer the muffins
to a cooling rack. Serve warm.
You can substitute fresh red or black raspberries for the blueberries.
EAT-L Digest 9 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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