Great Combination

[Guest guest]

The blueberry corn muffins at Wild Oats are a favorite of mine.

 

 

On Wednesday, September 25, 2002, at 08:59 PM,

wrote:

 

> Blueberry Cornmeal Pancakes

" A nation can survive its fools, and even the ambitious. But it cannot

survive treason from within. An enemy at the gates is less formidable,

for he is known and carries his banners openly. But the traitor moves

amongst those within the gate freely, his sly whispers rustling through

all the alleys, heard in the very halls of government itself. For the

traitor appears not a traitor; he speaks in accents familiar to his

victims, and he wears their face and their garments, and he appeals to

the baseness that lies deep in the hearts of all men. He rots the soul

of a nation, he works secretly and unknown in the night to undermine the

pillars of a city, he infects the body politic so that it can no longer

resist. A murderer is less to be feared. " --Cicero, 42 BCE

[Guest guest]

, The Stewarts <stews9@c...> wrote:

> The blueberry corn muffins at Wild Oats are a favorite of mine.

>

___________________________

Maybe you could use your charms and schmooze a recipe out of the folks in

the bakery there so you can share it with us. (?) That would be lovely; they

sound so yummy.

 

Le troll did a search and found this recipe:

 

BLUEBERRY CORN MUFFINS

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Breads Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups All-purpose white flour

2/3 cup Yellow cornmeal

1 tablespoon Baking powder

1 teaspoon Ground cinnamon

1/4 teaspoon Salt

1 cup Blueberries

1 Egg

2/3 cup Skim milk

1/2 cup Honey

3 tablespoons Vegetable oil -- preferably

oil

1 teaspoon Sugar

 

Preheat oven to 400 degrees. Spray a muffin tin with nonstick cooking spray

or lightly brush with oil. In a large

bowl, stir or whisk together the flour, cornmeal, baking powder, cinnamon

and salt. Add the blue- berries and toss to coat with flour mixture. In a

smaller bowl, lightly beat the

egg. Add the nilk, honey and oil, whisking until well combined. Add the liquid

mixture to the dry ingredients and stir until just combined. Do not overmix.

Divide the batter equally among 12 muffin cups, filling each about two-thirds

full. Sprinkle the tops with sugar. Bake for 18 to 22 minutes, until well-risen

and golden. Turn out onto a rack to cool. 169 calories per serving: 4 grams

fat, 143 mg sodium and 18

mg cholesterol. COMMENTS: Yellow cornmeal, preferably stone-ground,

adds a delicious flavor and golden hue to these moist muffins. If using

frozen blueberries, do not thaw. Simply rinse off ice crystals, then pat dry

completely on paper towels. Toss separately with about 3 tablespoons of the

flour, then stir in after the liquid is added. Source: Eating Well Magazine -

July/August, 1993