Lemon Cornmeal Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Lemon Cornmeal Blueberry Muffins calories by ingredient
Number of Servings: 12
Ingredients
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1 2/3 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
pinch of salt
1/2 cup cornmeal
2 tablespoons lemon juice
1/4 cup orange juice
2 egg
1/4 cup vegetable oil
1/2 cup milk
zest of one lemon
1 cup fresh or frozen blueberries
Directions
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.
Member Ratings For This Recipe
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