Mini blueberry cornbread muffins

MINI BLUEBERRY CORNBREAD MUFFINS

Ingredients

3/4 cup. Milk

1 tablespoon lemon juice (zest it before juicing it)

1 cup. Flour

1/4 cup. Nut flour

1/4 cup. Whole wheat flour

1/2 cup. Yellow cornmeal

3/4 cup. Sugar

2 teaspoons. Baking powder

2. Large eggs

1 1/2 teaspoons vanilla

Zest of 1 lemon

1 stick. Salted butter

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 in a small bowl (remember to zest it first as you will need it).

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

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

Beat two eggs in a medium size bowl, add the milk lemon mixture, 1 1/2 teaspoons of vanilla, the lemon zest and 1 stick of melted butter. Keep a bit of butter 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.

Use a cookie scoop to fill each cup about 30 mini muffins. It's a loose batter.

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

Bon appétit!

Comments

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