LUSCIOUS BLUEBERRY LEMON CORN MUFFINS
INGREDIENTS INSTRUCTIONS
• 1 1/2 cups all-purpose flour Preheat oven to 400°.
• 1/2 cup yellow cornmeal
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries (or raspberries)
Lightly spoon flour into dry measuring cups; level
with a knife. Combine flour and next five ingredients
(cornmeal through salt) in a medium bowl. Stir in blue-
berries; make a well in center of mixture. Combine
buttermilk, butter, rind, and egg; stir well with a whisk.
Add to flour mixture; stir just until moist.
• 1 large egg, lightly beaten Spoon batter into 12 muffin cups coated with cooking
spray; sprinkle evenly with 1 tablespoon sugar. Bake
at 400° for 20 minutes or until a wooden pick insert-
ed in center comes out clean. Remove muffins from
pans immediately; place on a wire rack.
• Cooking spray SERVINGS: 12 muffins
• 1 cup low-fat buttermilk
• 3 tablespoons butter, melted
• 1 tablespoon grated lemon rind
• 1 tablespoon sugar
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