Recipe - Blueberry Corn Muffins

1 1/3 cup Unbleached flour
2 Eggs
2/3 cup Corn flour
1 cup Milk
2 teaspoon Baking powder
1 cup Buttermilk
One half teaspoon Baking soda
One fourth cup Melted butter
One half teaspoon Salt
1 (up to)
2 cup Blueberries
One fourth cup Sugar

Sift the dry ingredients together. Beat the eggs, milk, buttermilk and
butter together. Pour the egg mixture into the flour mixture and stir just
enough to moisten the dry ingredients. Fold the blueberries into the
batter. Grease a muffin tin and fill the muffin cups 2/3 full with batter.
Bake at 400 F for 20 minutes or until golden brown.

This is my own recipe and I don't necessarily use exact amounts when I
bake so feel free to change it. It's also good with a combination of
blueberries and sauted apples, if you decide to do it that way, you should
add a little lemon juice and some cinnamon to the batter.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.