Blue Corn Blueberry Muffinsbreads, quick 1 cup am blue cornmeal 1 cup am unbleached white flour 2 teaspoon non-alum baking powder 1/2 teaspoon sea salt (optional) 1 1/2 cup water 2 teaspoon honey (may be doubled) 1/4 cup am unrefined vegetable oil 1 teaspoon vanilla 1 cup fresh or frozen blueberries Stir dry ingredients together. Combine liquid ingredients. Mix liquid and dry ingredients and stir until just mixed. Gently stir in blueberries. Fill oiled muffin tins 2/3 full. Bake in a preheated oven at 400 F. for 20 minutes or until done. Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
