Guest guest Posted July 10, 2008 Report Share Posted July 10, 2008 Blueberry Lemon Corn Muffins Paper muffin cup liners 1/2 Stick (1/4 cup) unsalted Butter 3/4 c All-purpose flour 1 1/2 ts Baking powder 1/2 c Yellow cornmeal 1/2 c Plus 1 tablespoon sugar 1 TB Freshly grated lemon zest 1/2 c Whole milk 2 lg Egg yolks 1/2 c Blueberries Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners. Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined. Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days. Serves 2. Kerry Argue not with dragons, for thou art crunchy and go well with brie " Draco dormiens nunquam titillandus " Quote Link to comment Share on other sites More sharing options...
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