Monday, February 01, 2010
Blueberry Corn Muffins
So this morning, inspired by Yogabuddy's facebook post yesterday about blueberry muffins, I whipped out the book and subsequently these muffins.
Blue Morning Muffins
Preheat oven to 375 degrees
3/4 C whole-wheat flour
1 C unbleached white flour
3/4 C blue or yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
Sift all these dry ingredients together in a large bowl. Toss in:
1 1/4 C fresh or frozen blueberries
Stir them around to coat them with flour so they won't bleed too much into the rest of the muffin.
Whisk together in a smaller bowl:
1/2 C applesauce (which I made from two apples that were getting soft...I just peeled them and simmered them with a little lemon juice, adjusting the sweetness with a little agave--because one was a Granny Smith apple)
1 C milk-soy or cows
1/4 C Canola oil
1 egg-a nice, fresh yogabuddy chicken egg, I might add...
1/2 C blueberry or grape all-fruit preserves
1 tsp vanilla
Pour the wet ingredients into the dry ingredients and mix just until all the flour is moistened. Do Not Overmix!
Spoon the batter in equal amounts into paper-lined or greased muffin tins. Bake for 15-20 minutes.
Remove from oven and allow to cool in the tin for another 15-20 minutes. Brush the tops with a little Canola oil.