Blueberry Corn Muffins
INGREDIENTS:
1 c Blueberries; fresh or
-unthawed frozen
1 tb Flour
1 c Yogurt; plain, low fat
3 tb Vegetable oil
1 ts Vanilla extract
1 Egg
1 c Whole wheat flour
1 c Cornmeal
1/4 c Sugar
3 ts Baking powder
1 ts Baking soda
1 c Blueberries; fresh or
-unthawed frozen
1 tb Flour
1 c Yogurt; plain, low fat
3 tb Vegetable oil
1 ts Vanilla extract
1 Egg
1 c Whole wheat flour
1 c Cornmeal
1/4 c Sugar
3 ts Baking powder
1 ts Baking soda
Heat oven to 400F. Spray 12 medium muffin cups with nonstick cooking spray, or line with paper baking cups.
Toss blueberries and all purpose flour; set aside. Beat yogurt, oil, vanilla and egg in large bowl. Stir in remaining ingredients just until moistened. Carefully stir in blueberries. Divide batter evenly among muffin cups (about 2/3 full).
Bake about 15 minutes or until golden. Immediately remove from pan to wire rack.
Contributor: Breakfast and Brunch (Gold Medal Flour)
Toss blueberries and all purpose flour; set aside. Beat yogurt, oil, vanilla and egg in large bowl. Stir in remaining ingredients just until moistened. Carefully stir in blueberries. Divide batter evenly among muffin cups (about 2/3 full).
Bake about 15 minutes or until golden. Immediately remove from pan to wire rack.
Contributor: Breakfast and Brunch (Gold Medal Flour)