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      RECIPE TITLE "Blueberry Cornmeal Muffins Recipe"
    Source: Casual Cuisines of the World - Diner,
    Courtesy of: Cooking.com

    yields Makes 12 muffinstime--- difficultyeasy

    Two ingredients native to America: blueberries and corn; give these morning muffins bright color and agreeable sweetness. All-purpose flour ensures that the texture remains tender, without diminishing the cornmeal's golden color or crunch.

      RECIPE INGREDIENTS

    1/2 cup unsalted butter, at room temperature
    3/4 cup granulated sugar
    2 eggs
    1 teaspoon vanilla extract
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 1/2 cups all-purpose flour
    1/2 cup milk
    1/2 cup yellow cornmeal
    2 1/2 cups blueberries
    2 tablespoons firmly packed light or dark brown sugar

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    Preheat an oven to 375 degrees. Generously butter twelve 1/2-cup muffin-tin cups.

    In a large bowl, using an electric mixer set on high speed, beat the butter until light and fluffy. Gradually add the granulated sugar, continuing to beat until light, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla, baking powder and salt.

    Using a rubber spatula, fold in half of the flour, then half of the milk. Repeat with the remaining flour, all of the cornmeal and the remaining milk, then fold in the blueberries.

    Spoon the batter into the prepared muffin cups, filling each cup two-thirds full and evenly distributing the blueberries. Sprinkle the brown sugar evenly over the tops.

    Bake until golden or a toothpick inserted into the center of a muffin comes out clean, 35-40 minutes. Transfer the pan to a rack and let cool for 15 minutes. Turn out the muffins onto the rack and serve warm or at room temperature.

    Wrap any cooled leftover muffins airtight and store at room temperature for up to 2 days.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 12 muffins
    Facts per Serving
    Calories: 238 Fat: 9g Carbohydrates: 36g
    Cholesterol: 57mg Sodium: 186mg Protein: 4g
    Fiber: 1g % Cal. from Fat: 34% % Cal. from Carbs: 61%


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