BLACKBERRY (OR BLUEBERRY) CORN MUFFINS
1 1/4 cups all-purpose flour
3/4 cup corn meal
1 tbsp brown sugar (optional)
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup skim milk
1/4 cup regular or diet margarine, melted
1 egg beaten or equivalent egg substitute
1 cup frozen blackberries or blueberries, partially thawed
Preheat oven to 425 degrees F. Coat bottoms only of 12 medium muffin cups with cooking spray or line with paper baking cups.
Combine flour, corn meal, sugar, if desired, baking powder, salt, and baking soda. Stir in milk, margarine, and egg just until mixture is evenly moistened. Fold in berries. Fill prepared muffin cups 3/4 full of batter.
Bake for 15-20 minutes in a preheated 425-degree oven or until tops are golden brown.
Serve warm.
Makes 12 muffins
Adapted from source: Dottie Cross
1 1/4 cups all-purpose flour
3/4 cup corn meal
1 tbsp brown sugar (optional)
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup skim milk
1/4 cup regular or diet margarine, melted
1 egg beaten or equivalent egg substitute
1 cup frozen blackberries or blueberries, partially thawed
Preheat oven to 425 degrees F. Coat bottoms only of 12 medium muffin cups with cooking spray or line with paper baking cups.
Combine flour, corn meal, sugar, if desired, baking powder, salt, and baking soda. Stir in milk, margarine, and egg just until mixture is evenly moistened. Fold in berries. Fill prepared muffin cups 3/4 full of batter.
Bake for 15-20 minutes in a preheated 425-degree oven or until tops are golden brown.
Serve warm.
Makes 12 muffins
Adapted from source: Dottie Cross
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Chocolate Chocolate Chip Muffins (using buttermilk)
- Sunny Banana Bran Muffins (using honey, tops brushed with oil)
- Almond Crunch Tea Bread (with almond streusel, Bundt pan)
- Apricot Honey Bread (using dried apricots and whole wheat flour)
- Tim Horton's Style Lemon-Cranberry Muffins
- Rosemary Couscous Bread (using cooked couscous)
- One Pan Banana Bread (mix in pan) (Bisquick, 1983)
- Sweet Irish Cream Bread (using date bread mix)
- Double Decadent Muffins (using chocolate chips, peanut butter chips, walnuts, and pecans)
- Golden Corn Bread (using whole wheat flour and honey)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!