Elm Creek Blueberry Muffins
Yield: 12 muffins 1 3/4 cups all-purpose flour 1/4 cup cornmeal 2/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 cups frozen blueberries 1/2 cup (1 stick) unsalted butter, melted and cooled 2 large eggs, at room temperature 1 cup plain low-fat yogurt or sour cream 2 teaspoons vanilla extract 1 teaspoon grated lemon zest Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Place the flour, cornmeal, sugar, baking powder, baking soda, and salt in a small mixing bowl and mix well. Add the berries and gently toss until they are coated with the mixture. Place the butter, eggs, yogurt, vanilla, and lemon zest in a large bowl and whisk well. Add the flour mixture by hand and stir until just combined. (Do not overmix.) Fill each cup almost to the top. Transfer the muffin pan to the oven and bake until golden, 22 to 24 minutes. Cool 5 minutes, and then place on a wire rack to cool. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
