* Exported from MasterCook *
Muffins, Blueberry Cornmeal
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List
Fruit Grains
Hand Made Low Fat
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons finely grated orange zest
1 1/4 cups low-fat buttermilk -- plus about 2
tablespoons for tops
2 large eggs -- separated
2 tablespoons unsalted butter -- melted
1 1/2 cups blueberries -- picked over and rinsed
2 1/2 teaspoons coarse sanding sugar
Nonstick cooking spray
Looking for a way to make an old recipe exciting again? Martha
Stewart adds cornmeal to these blueberry muffins to add a bit of
texture and flavor. They don't taste so much like the child of corn
and blueberry muffins as they do a light cornmeal snacking cake; the
corn flavor isn't overwhelming, and the blueberries aren't
overwhelmingly sweet. The orange zest could be traded out for lemon
zest, depending on your preferences.
Preheat oven to 400F, with rack in center. Lightly coat a standard
muffin tin with cooking spray. In a medium bowl, whisk together
flour, cornmeal, granulated sugar, baking powder, baking soda,
cinnamon, salt, and orange zest, if using.
In a small bowl, whisk together buttermilk, egg yolks, and butter.
Stir buttermilk mixture into flour mixture until just blended. In a
mixing bowl, whisk the egg whites until just stiff. Gently fold
whites and blueberries into the batter until just combined.
Spoon batter into prepared muffin tin, filling each cup
three-quarters full. Bake 12 minutes. Remove from oven; gently brush
tops with buttermilk and sprinkle with sanding sugar, if desired.
Continue baking until tops are golden and a cake tester inserted in a
muffin center comes out clean, 6 to 8 minutes more. Let muffins cool
slightly, about 10 minutes, before turning out of tin.
S(Internet address):
"https://www.cheatsheet.com/life/muffin-recipes.html/";
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Per Serving (excluding unknown items): 173 Calories; 3g Fat (17.3%
calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber;
41mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0722