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 (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. 

Sift 1/2 cup of all purpose flour (let's try 1/4 cup of almond flour) and 1/2 cup of whole wheat one, 1 cup of yellow cornmeal and 2 teaspoons baking powder in a medium size bowl.  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 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)