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Blueberry Mothers Day Breakfast Cake
1 1/2 cups Cornmeal 1/2 cup Flour 1 tbsp baking powder 2 Egg whites 1/2 cup Apple Juice 1 1/2 cups Milk 1 tbsp Vegetable Oil 1 cup Blueberries Combine the cornmeal, flour, and baking powder. Beat egg whites until light and fluffy. Beat together the apple juice, milk, and oil; gently fold in egg whites. Stir in dry ingredients.
Pour batter into an oiled cake pan, sprinkle with the blueberries.
Bake at 425 degrees F. for 30-35 minutes or until golden.
Serve hot with butter and maple syrup
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