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Recipe Name: All-year Blueberry Corn Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Buttermilk
2 Eggs
1/4 Cup(s) Corn oil
1 Cup(s) Cornmeal
1 Cup(s) All purpose flour
1/2 Cup(s) Packed golden brown sugar
1 1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
1 Box frozen blueberries
unthawed 12-ounce
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
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1771
Calories From Fat: 571
Total Fat: 64.9g
Cholesterol: 388.6mg
Sodium: 2893.2mg
Potassium: 1240.3mg
Carbohydrates: 256.3g
Fiber: 19.2g
Sugar: 43.6g
Protein: 47.6g

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