Blueberry Cornmeal Muffins
When our daughter Lisa was growing up, she was always eager to help me cook, especially sweets! When her father came in for a late brunch after working hard in the fields, she loved to have these made-from-scratch muffins waiting for him.
Total TimePrep: 20 min. Bake: 20 min.
Makesabout 1 dozen
- 1-1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large egg whites
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts1 each: 157 calories, 6g fat (1g saturated fat), 3mg cholesterol, 185mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 3g protein.
Originally published as Blueberry Cornmeal Muffins in Cookin' Up Country Breakfasts Cookbook