Blueberry Corn Muffins
Author: Catherine Katz
Serves: 12 muffins
- 1 cup 100% stone ground cornmeal (I prefer fine grind-but medium is also OK)
- 1 cup whole wheat pastry flour
- ⅓ cup sugar
- 2 tsp baking powder
- 2 Tbsp fat-free powdered milk
- Juice of 1 small orange (about ⅓ cup)
- 1 cup plain lowfat kefir
- 4 Tbsp melted regular smart balance
- 1 large cage-free egg
- 1½ cup fresh blueberries (rinsed)
- Preheat oven to 375.
- Place the pastry flour, cornmeal, sugar, powdered milk and baking powder in a medium bowl.
- Make a well in the center and add remaining ingredients, except for blueberries.
- Stir with a wooden spoon.
- Gently stir in the blueberries.
- Pour batter into silicone cupcake cases ⅓ cup at a time.
- Bake for 15 minutes or until golden.
Recipe by Cuisinicity at https://cuisinicity.com/blueberry-corn-muffins/
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