Nature's Nutrition

Whole Grain

Recipes

WHOLE WHITE WHEAT

Blueberry Cornmeal Muffins

¾ cup DFM White Whole Wheat Flour
¾ cup all-purpose flour
¾ cup cornmeal
½ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon finely grated orange zest
1 ¼ cups buttermilk
2 eggs
2 tablespoons canola oil
1 ½ cups fresh or frozen blueberries

Heat the oven to 400°. Grease the bottoms only of 12 standard muffin cups.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt, and orange zest. In a medium bowl, whisk the buttermilk, eggs, and oil until well blended. Add the buttermilk mixture to the dry ingredients and stir just until the batter is blended. Use a flexible spatula to gently fold in the blueberries.

Divide the batter among the muffin cups and bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.

Taken from Family Fun Magazine
September 2007

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