I also wanted to use some of the cornmeal I bought for the pizza yesterday. So in the oven today are blueberry cornmeal muffins. They're delicious so I'm sharing this recipe:
Ingredients
· 1 1/2 cups all-purpose flour
· 3/4 cup cornmeal
· 1/2 cup granulated sugar
· 1/2 cup brown sugar
· 1/2 cup brown sugar
· 1 1/2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon salt
· 1 1/4 cups low-fat buttermilk, & 2 tablespoons for tops
· 2 large eggs, separated
· 2 tablespoons unsalted butter, melted
· 1 1/2 cups blueberries (about 1/2 pound), rinsed
· 2 1/2 teaspoons coarse sanding sugar (optional)
· Nonstick cooking spray
Directions
· Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
· In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.
No comments:
Post a Comment