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Wild Blueberry Corn Muffins

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Ingredients Needed For Wild Blueberry Corn Muffins
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* • 10 oz. (2 cups) yellow cornmeal
* • 1 lb. (1 qt.) cake flour
* • 12 oz. (1 1/2 cups) granulated sugar
* • 1 1/4 oz. (3 Tbsp.) baking powder
* • 1 tsp. baking soda
* • 1/2 tsp. salt
* • 3 cups low-fat buttermilk
* • 12 oz. (6 large) eggs
* • 8 oz. (1 cup) unsalted butter, melted
* • 1 1/2 lbs. (1 qt.) Wild blueberries
* • 6 oz. (1 1/2 cups) pecans, chopped (optional)

Directions To Prepare Wild Blueberry Corn Muffins
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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Tuesday, December 12, 2017, 4:41 am


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