July 9, 2010, Newsletter Issue #315: Blueberry Corn Muffins
Tip of the Week
2 cups whole wheat pastry flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup cornmeal
1-1/2 cups soy or dairy milk
1/3 cup canola oil
1/3 cup maple syrup, honey, or corn syrup
1 tbsp ground flaxseed or 1 egg
1-1/2 cups blueberries, fresh or thawed frozen
Mix flour, baking powder, baking soda, and salt in a bowl. In a large bowl, combine cornmeal, milk, oil, maple syrup, and flaxseed and let sit for 3 minutes. Add flour mixture and mix just until blended. Fold in blueberries and spoon into lightly oiled muffin tins. Bake in a 400 F oven for about 20 mins. or until golden brown.
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