Blueberry Cornbread Muffins

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Recipe from: Joy of Baking.com 

  • 1 cup plain flour
  • 1 cup cornmeal
  • 1/2 cup sugar (I used brown sugar so that the muffins would be more moist)
  • 3 tsp baking powder
  • zest of one lemon
  • 1 cup blueberries
  • 1 large egg
  • 1 cup milk
  • 1/4 cup corn, vegetable or canola oil

Method:

1. Preheat oven to 200°C

2. In a large bowl combine the flour, cornmeal, sugar, baking powder, salt and lemon zest. Gently stir in the blueberries

3. In another bowl whisk together the egg, milk and oil

4. Combine the wet and dry ingredients and stir just until the ingredients are combined (over mixing will result in tough muffins)

5. Spoon mixture into a greased muffin tray and bake for 20 minutes (or until cooked through when tested with a skewer)

 

Overall:

These muffins were like nothing I had ever tasted before. The crunchy texture and subtle corn flavour combined with the blueberries and fresh lemon zest resulted in lovely muffins that are great to snack on.

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