Blueberry Cornmeal Muffins
Why I Love This Recipe
adapted from Mark Bittman's How to Cook Everything Vegetarian
Ingredients You'll Need
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking sida
1/2 tsp. salt
1 1/4 cups non fat yogurt
1 Tbls. vegetable oil
1 egg
1 cup blueberries
raw sugar for sprinkling
Directions
Preheat oven to 400 degrees.
Line a standard muffin tin with paper liners.
Mix the dry ingredients together in a large bowl and make a well in the center. Beat wet ingredients in another bowl and pour into the well.
Fold ingredients together gently until combined.
Fold in blueberries.
Using a large batter scoop or spoon, fill muffin cups evenly (you'll get between 8 and 10 muffins).
Sprinkle with raw sugar.
Bake for 20 minutes or until tops are just golden.
Cool five minutes in pan, then serve warm.
