Blueberry Cornmeal Muffins

Ingredients

2 cup / 500 ml

all purpose flour

2/3 cup / 150 ml

sugar

1/2 cup / 125 ml

yellow cornmeal

2 tsp / 10 ml

baking powder

1/2 tsp / 2 ml

each baking soda and salt

1 cup / 250 ml

buttermilk or sour milk

1/2 cup / 125 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

1/3 cup / 75 ml

vegetable oil

1 tsp / 5 ml

grated lemon rind

1 1/2 cup / 375 ml

fresh or frozen unsweetened blueberries

Directions

1. In large bowl, mix flour, sugar, cornmeal, baking powder, baking soda and salt. In another bowl, mix buttermilk, liquid eggs, oil and lemon rind; stir into dry ingredients just until moistened. Fold in blueberries.

2. Spoon into greased large muffin cups. Bake at 400°F (200°C) 20 minutes or until lightly browned and firm to touch. Cool on rack.

Tips

1. *To sour milk, place 2 tbsp (30 mL) lemon juice in measuring cup; add milk to make 1 cup (250 mL).

2. *Instead of frozen blueberries, try fresh or frozen unsweetened raspberries.

3. *For healthy convenience, prepare low fat muffin mixes with Simply Egg Whites™ liquid eggs.