Tuesday, May 15, 2012

Blueberry Cornmeal Muffins

Adapted from Martha Stewart

1 1/2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cups buttermilk
2 eggs, separated
2 tablespoons butter, melted
1 1/2 cups blueberries (I used frozen wild blueberries)

1. Preheat oven to 400°F. Grease muffin pan. In a large bowl mix together flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
2. In another bowl whisk together buttermilk, egg yolks, and melted butter. Add to dry ingredients and stir until just combined.
3. In a large bowl whisk egg whites until stiff peaks form. Gently fold egg whites into batter along with blueberries. Divide batter among muffin cups, filling 3/4 full.
4. Bake 18-20 minutes until golden brown and toothpick comes out clean. Let muffins cool a few minutes in the pan then transfer to wire rack to cool completely. Serve & enjoy!


Makes 1 dozen.



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