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

1/2 cup                     Flour 

1/4 cup                    Whole wheat flour

1 1/4 cup                 Yellow cornmeal

1/2 cup                     Sugar

2 teaspoons             Baking powder

2                                 Large eggs

1 1/2 teaspoons       Vanilla

1 stick                        Salted butter

11/4 cup                    Frozen blueberries (let's try 1/4 cup more)

Directions

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

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

Beat good two eggs in a big bowl, add 1/2 cup sugar. Melt one stick of butter in microwave 33 seconds at a time. 

Sift 1/2 cup of all purpose flour and 1/4 cup of whole wheat one, 1 1/4 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. (Let's try 1/4 cup more)

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 most of the remaining flours. Leave a little amount for mixing with the blueberries. Stir to incorporate the floor then add the floured blueberries and mix very lightly.

Use a cookie scoop or 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)