Blueberry Corn Muffins
Author: 
Serves: 12 muffins
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 375.
  2. Place the pastry flour, cornmeal, sugar, powdered milk and baking powder in a medium bowl.
  3. Make a well in the center and add remaining ingredients, except for blueberries.
  4. Stir with a wooden spoon.
  5. Gently stir in the blueberries.
  6. Pour batter into silicone cupcake cases ⅓ cup at a time.
  7. Bake for 15 minutes or until golden.
Recipe by Cuisinicity at https://cuisinicity.com/blueberry-corn-muffins/