Recipe - Blueberryblackberry Cornbread Muffins

Three fourths cup White flour
Three fourths cup Corn meal
One fourth cup Coarse ground cornmeal
included; optional
One fourth cup Butter or margarine; melted
1/3 cup Blackberries; blueberries
or a blend
1 Egg
1 teaspoon Sugar (or more to taste)
1 tablespoon Milk
1 teaspoon Baking powder
One fourth teaspoon Salt

From: Alex Silbajoris 72163.1353@CompuServe.COM

Date: 23 Jul 96 17:47:05 EDT
I recommend that you use a highquality nonstick muffin tin for this. You
can use an ordinary one, but be certain to grease it well, or the muffins
will cling. If you overcook the muffin bottoms, you risk scorching the
berries on to the tin. This recipe fills one 6compartment tin, so simply
double it for two, etc.

Preheat oven to 425 degrees. Thoroughly combine all dry ingredients in an
ample mixing bowl. Beat egg, combine with butter and milk, and fold into
dry ingredients. Stir only until blended; allow mixture to remain slightly
lumpy. Fold in berries and stir only enough to mix. (Overmixing reduces
crumbly texture of finished muffins). Select greased or nonstick muffin
tin, fill compartments to twothirds full, bake for approximately 20
minutes, or until tops begin to lightly brown. Remove to cool; muffins will
soon contract and release from tin easily. Finish cooling on rack.

CHILEHEADS DIGEST V3 #053

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