Food recipes
Raspberry or Blueberry Corn Muffins
Raspberry or Blueberry Corn Muffins Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum su...
Raspberry or Blueberry Corn Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
egg substitute, powder
blueberries, raw
Directions:
Preheat oven to 400 degrees F.
Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
In large bowl, mix first 6 ingredients.
In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
Fold in berries.
Spoon batter into muffin cups.
Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
Immediately remove muffins from pans; serve warm.
Or cool on wire rack.
Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup.
Let mixture stand until thickened, about 5 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
egg substitute, powder
blueberries, raw
Directions:
Preheat oven to 400 degrees F.
Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
In large bowl, mix first 6 ingredients.
In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
Fold in berries.
Spoon batter into muffin cups.
Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
Immediately remove muffins from pans; serve warm.
Or cool on wire rack.
Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup.
Let mixture stand until thickened, about 5 minutes.