Haven't been writing for a while simply due to the fact that we have had a few crazy weeks. Now, we are busy packing for our move just about full-time...and I'm trying to make sure the kiddos are out of trouble while I am preoccupied frequently.
In the meantime, Christmas Lent has begun, and I wanted to share a delicious recipe for Blueberry Corn Muffins. I got it from a cookbook a while ago, but since then have modified it and made it my own.
Blueberry Corn Muffins (Lenten)
Recipe makes 1 dozen muffins
Ingredients:
1 c. flour
1 c. cornmeal (white or yellow)
1 T. baking powder
1/2 t. salt
2/3 c. sugar
1/2 c. corn or vegetable oil
3/4 c. soy milk
2 T. apple sauce
1 t. vanilla extract
Finely grated zest of 1 lemon, or just a hint of lemon juice
1 1/4 c. blueberries
Preheat oven to 400 deg. Lightly grease a 12-muffin tin.
In a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar.
In a separate bowl, whisk together the oil, soy milk, apple sauce, vanilla, and lemon zest/juice. With a wooden spoon, fold the wet ingredients into the dry. Fold in the blueberries, being careful not to overmix.
Fill each muffin cup 3/4 full. Bake for 20-25 minutes, until a toothpick or knife inserted in the center of one comes out clean.
Tip: To keep the blueberries from sinking to the bottom of the muffin, toss them around in a bowl of flour to coat. That will give them some "grip" in the batter. ENJOY!!!
P.S. Frozen blueberries work beautifully for this recipe, too! I use them more often than fresh ones because usually fresh ones are very expensive.
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