Recipe - All-Year Blueberry Corn Muffins

1 cup Buttermilk
2 lg Eggs
One fourth cup Corn oil
1 cup Cornmeal
1 cup All purpose flour
One half cup Packed golden brown sugar
1 One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
1 Box frozen blueberries;
unthawed (12ounce)

Preheat oven to 400F. Line 12cup 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.