Mini blueberry cornbread muffins

 MINI BLUEBERRY CORNBREAD MUFFINS 

 

Ingredients 

3/4 cup.   Milk (evaporated milk works well)

1 tablespoon lemon juice (zest it before juicing it)

1 cup.  Flour

3/4 cup.  Whole wheat flour

1/2 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

Zest of 1 lemon

1 stick.   Salted butter

1 cup.     Frozen blueberries (I want to try 1/4 cup more next time)

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).

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

In a separate bowl mix 1 teaspoon of the dry ingredients to 1 cup of frozen blueberries. 

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.

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 (I want to try not to mix them and try to scoop a couple of them in every cup(to avoid they bleed)).

Use a cookie scoop to fill each cup about 30 mini muffins.

Bake for 16-18 minutes.  Start to check for doneness  with a toothpick at 14 minutes.  

Bon appétit!