Lemon Cornmeal Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 2/3 cups flour3/4 teaspoon baking soda3/4 teaspoon baking powderpinch of salt1/2 cup cornmeal2 tablespoons lemon juice1/4 cup orange juice2 egg1/4 cup vegetable oil1/2 cup milkzest of one lemon1 cup fresh or frozen blueberries
Yield: 12
1. Preheat oven to 350 degrees F.
2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir in cornmeal.
3. In another bowl combine the wet ingredients and whisk until blended. Add the lemon zest.
4. Pour the wet into the dry ingredients. Add the blueberries. Stir with a wooded spoon until just combined and some flour remains visible. Do not over mix.
5. Line muffin tray with muffing cups or spray with oil. Spoon muffin batter evenly into 12 cups.
6. Bake on the middle rack of oven for 15 minutes or until golden brown.
Number of Servings: 12
Recipe submitted by SparkPeople user MDMAGER.
1. Preheat oven to 350 degrees F.
2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir in cornmeal.
3. In another bowl combine the wet ingredients and whisk until blended. Add the lemon zest.
4. Pour the wet into the dry ingredients. Add the blueberries. Stir with a wooded spoon until just combined and some flour remains visible. Do not over mix.
5. Line muffin tray with muffing cups or spray with oil. Spoon muffin batter evenly into 12 cups.
6. Bake on the middle rack of oven for 15 minutes or until golden brown.
Number of Servings: 12
Recipe submitted by SparkPeople user MDMAGER.
Nutritional Info Amount Per Serving
- Calories: 153.0
- Total Fat: 5.8 g
- Cholesterol: 35.8 mg
- Sodium: 141.1 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 1.1 g
- Protein: 3.3 g
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