Recipe - Rich Blueberry Corn Muffins

1 cup Unsifted allpurpose flour
One half cup Yellow cornmeal; preferably
stone ground
One fourth cup Granulated sugar
1 One half teaspoon Baking powder
One fourth teaspoon Salt
2 Extralarge eggs; at room
temperature
One fourth cup Milk; at room temperature
One half cup (1 stick) unsalted butter;
melted and cooled
One half cup Fresh blueberries

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Wed, 10 Jul 1996 22:01:29 EDT
Sift the flour, cornmeal, sugar, baking powder and salt in a large bowl.
Toss the blueberries in 2 teaspoons of the sifted mixture. Beat the eggs,
milk and butter in a small bowl. Make a well in the center of the dry
ingredients and pour in the egg mixture. Add the blueberries. Stir just
until a batter is formed (it will be slightly lumpy.) Spoon the batter into
9 23/4inch greased muffin tins, filling each tin about twothirds full.
Bake the muffins on the lower third level rack of a 400 F oven for 15 to 20
minutes, or until they are plump, well risen and golden. The muffins will
pull away slightly from the sides of the baking tin. Transfer the muffins
to a cooling rack. Serve warm.

You can substitute fresh red or black raspberries for the blueberries.

EATL Digest 9 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.