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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Blueberry Corn Muffins Recipe

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This recipe for Blueberry Corn Muffins is from The Karnes County Guide to South Texas Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup plus 2 tablespoons buttermilk
1 large free range egg
3 tablespoons butter, melted
1/2 teaspoon vanilla
zest of one orange
1 1/2 cups flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup Splenda
1 generous cup cup blueberries

Directions:
Directions:
Preheat oven to 425º F. Spray a standard 12-cup muffin pan with nonstick cooking spray. In a medium bowl, combine buttermilk, egg, butter, vanilla, and orange zest. Set aside. In a large bowl, combine flour, cornmeal, baking powder, baking soda, and Splenda©. Stir to combine. Gently fold in blueberries. Make a well in the center and add the liquid mixture. Using a large spoon or spatula, stir just until all the dry ingredients are moistened. Spoon batter into prepared muffin tins. Bake for 15-17 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes- bake 15 minutes
Personal Notes:
Personal Notes:
Using Splenda and cornmeal turn these blueberry muffins into a real treat! Only 105 calories per muffin.

 

 

 

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