Blueberry-Cornmeal Muffins

Name: Blueberry-Cornmeal Muffins Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 3/4 C All-purpose flour; 3/4 C Cornmeal; 3 Tbsp sugar; 1/2 Tsp sea salt; 1 1/2 Tsp baking soda; 3/4 C FF Buttermilk; 1/4 C Canola Oil; 1/4 C Maple syrup; 2 Tsp Vanilla Extract; 1 Tbsp Lemon Juice; 1 slightly beaten Egg; 1/2 C Pecans; 1/2 C Blueberries

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 12

Ingredients

3/4 C All-purpose flour3/4 C Cornmeal3 Tbsp sugar1/2 Tsp sea salt1 1/2 Tsp baking soda3/4 C FF Buttermilk1/4 C Canola Oil1/4 C Maple syrup2 Tsp Vanilla Extract1 Tbsp Lemon Juice1 slightly beaten Egg1/2 C Pecans1/2 C Blueberries

Directions

In large bowl, mix together the All-purpose flour, Cornmeal, Sugar, Sea Salt and Baking Soda. In another large bowl, mix together FF Buttermilk, Canola Oil, Maple Syrup, Vanilla Extract, Lemon Juice, Egg, Pecans, and Blueberries. Slowly add dry ingredients to wet ingredients and combine. Mist muffid pans with Nonstick cooking spray. Pour batter into pans and bake at 350 degrees for 18 to 20 minutes. Makes 12 muffins. (Leftovers can be frozen.) Serve with 1/2 C Skim Milk and 1 Hard Boiled Egg.

Number of Servings: 12

Recipe submitted by SparkPeople user JJTONIC75.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 148.9
Total Fat: 7.0 g
Cholesterol: 75.5 mg
Sodium: 302.2 mg
Total Carbs: 17.7 g
Dietary Fiber: 1.0 g
Protein: 4.4 g

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