| |
| |
| 1 cup |
|
yellow cornmeal |
|
| 1 1/2 cup |
|
flour |
|
| 1/2 cup |
|
sugar |
|
| 2 tsp |
|
baking powder |
|
| 1/2 tsp |
|
baking soda |
|
| 1/2 tsp |
|
salt |
|
| 1 1/3 cup |
|
buttermilk (I use dehydrated and reconstitute) |
|
| 2 |
|
large eggs |
|
| 6 Tbs |
|
unsalted butter, melted (I use salted and skip the salt above) |
|
| 1 1/4 cup |
|
fresh blueberries |
|
|
|
| |
| 1 |
Preheat oven to 375. Mist muffin pan with cooking spray. |
| 2 |
In large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. |
| 3 |
In another bowl, whisk together buttermilk, eggs and butter. |
| 4 |
Add the buttermilk mixture to the dry mixture and stir until just combined. Fold blueberries into the batter. Divide batter into the muffin cups evenly. |
| 5 |
Bake 15 to 18 minutes or until light golden on top. Cool five minutes. Remove from pan and cool on a wire rack. |
|
| |
| Servings: 12 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
212.07 |
|
| Calories From Fat (31%) |
|
66.14 |
|
| |
|
% Daily Value |
| Total Fat 7.53g |
|
12% |
|
| Saturated Fat 4.18g |
|
21% |
|
| Cholesterol 57.24mg |
|
19% |
|
| Sodium 196.30mg |
|
8% |
|
| Potassium 118.51mg |
|
3% |
|
| Carbohydrates 31.98g |
|
11% |
|
| Dietary Fiber 1.57g |
|
6% |
|
| Sugar 11.43g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 30.41g |
|
|
|
| Protein 4.80g |
|
10% |
|
|
|
| | |
|
|