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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2011
MethodIn bowl, rub sugar with lemon zest; whisk in cornmeal, all-purpose and whole wheat flours, baking powder and salt.
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.)
Nutritional facts Per muffin: about
- Sodium 163 mg
- Protein 3 g
- Calories 189.0
- Total fat 7 g
- Potassium 88 mg
- Cholesterol 17 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
- Iron 6.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 2.0
- Vitamin C 2.0