Mini blueberry cornbread muffins

 MINI BLUEBERRY CORNBREAD MUFFINS 

 

Ingredients 

3/4 cup                      Milk (evaporated milk works well)

                                  Zest and juice of  1/2 a lemon juice

1/2 cup                    Flour

3/4 cup                    Whole wheat flour

3/4 cup                     Yellow cornmeal (I want to try 1/4 c. more)

1/2 cup                     Sugar

2 teaspoons             Baking powder

2                                 Large eggs

1 1/2 teaspoons       Vanilla

1 stick                        Salted butter

1 cup                          Frozen blueberries 

Directions

Preheat the oven at 350°F and set oven rack in the middle. 

Combine 3/4 cup of milk with 1 tablespoon on lemon juice and the zest of one lemon in a small bowl (remember to zest it first as you will need it).

Beat two eggs in a big bowl, add 1/2 cup sugar. Melt one stick of butter in microwave 33 seconds at a time.  Keep some for the silicone muffin pans and use the wrapping paper to spread the butter in the cups.  Then sprinkle 1/4 teaspoon of cornmeal in each cup and tilt the pan in all directions for full coverage.

Sift 1/2 cup of all purpose flour and 3/4 cup of whole wheat one, 3/4 cup of yellow cornmeal, 1/4 cup of almond flour and 2 teaspoons baking powder.  Mix. 

In a separate bowl mix 1 teaspoon flour to a heaping cup of frozen blueberries. 

Mix in 1/3 of dry ingredients to the egg mixture, then the milk, then half of the remaining dry ingredients, then the melted butter, then the remaining flours.  Last the blueberries and mix very lightly.

Use a cookie scoop with a little butter on it to fill each cup about 30 mini muffins.

Bake for 16 minutes.   

Bon appétit!