MINI BLUEBERRY CORNBREAD MUFFINS
3/4 cup Milk (evaporated milk works well)
Zest and juice of 1/2 a lemon juice
1/2 cup Flour (let's try 1/4 cup of almond flour*)
1/2 cup Whole wheat flour
1 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).
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.
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 tablespoon that you dip in water every time to fill each cup. Yield 30 to 36 mini muffins.
Bake for 16 minutes.
Bon appétit!
* (Let's try 1/4 cup of almond flour for more proteins and satisfying purpose)
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