Cornmeal Blueberry Muffins
Cornmeal Blueberry Muffins
Photography by Yvonne Duivenvoorden
This recipe makes 12 muffins servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 189189 cal |
| pro | 3 g3g pro |
| total fat | 7 g7g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 28 g28g carb |
| fibre | 2 g2g fibre |
| chol | 17 mg17mg chol |
| sodium | 163 mg163mg sodium |
| potassium | 88 mg88mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 66 iron |
| vit A | 22 vit A |
| vit C | 22 vit C |
| folate | 1515 folate |
Whole wheat flour and blueberries put a spin on the classic crispy cornmeal muffin. Light olive oil may seem like an unusual addition, but it's flavour-neutral and a source of good monounsaturated fat. Store whole wheat flour in an airtight container in a cool place for up to three months or freeze for up to six months.
Ingredients
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 tsp grated lemon zest 1 tsp grated lemon zest
- 1 cup cornmeal 1 cup cornmeal
- 2/3 cup all-purpose flour 2/3 cup all-purpose flour
- 1/3 cup whole wheat flour 1/3 cup whole wheat flour
- 4 tsp baking powder 4 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1 cup fresh wild blueberries 1 cup fresh wild blueberries or frozen wild blueberries
- 1 cup milk 1 cup milk
- 1 egg 1 egg
- 1/3 cup ight-tasting olive oil 1/3 cup ight-tasting olive oil or safflower oil
Preparation
In small bowl, coat blueberries with 1 tbsp of the flour mixture; set aside.
In large bowl, whisk together milk, egg and oil; stir in flour mixture just until combined. Stir in blueberries. Spoon into 12 paper-lined or greased muffin cups.
Bake in 400°F (200°C) oven until tops are firm to the touch, about 20 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 2 days.)
Source : Canadian Living Magazine: November 2011
- Keywords : Snacks; Fall; Bake; Flour; Blueberries; Milk; Eggs; 200 calories;
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