In large bowl combine cornmeal, flour, Sugar, baking powder, baking soda and salt; reserve. In another bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend. Fold in Wild blueberries and pecans, if desired. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and bake in 400 °F conventional oven or 375 °F convection oven 18–22 minutes or until golden. Serve warm. Yield: Approximately 36 muffins; Calories per muffin: 212; Calories from fat: 87
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rdfs:label
| - Wild Blueberry Corn Muffins
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rdfs:comment
| - In large bowl combine cornmeal, flour, Sugar, baking powder, baking soda and salt; reserve. In another bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend. Fold in Wild blueberries and pecans, if desired. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and bake in 400 °F conventional oven or 375 °F convection oven 18–22 minutes or until golden. Serve warm. Yield: Approximately 36 muffins; Calories per muffin: 212; Calories from fat: 87
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dcterms:subject
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abstract
| - In large bowl combine cornmeal, flour, Sugar, baking powder, baking soda and salt; reserve. In another bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend. Fold in Wild blueberries and pecans, if desired. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and bake in 400 °F conventional oven or 375 °F convection oven 18–22 minutes or until golden. Serve warm. Yield: Approximately 36 muffins; Calories per muffin: 212; Calories from fat: 87
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