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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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BLACKBERRY CORN MUFFINS This recipe came from an estate sale. I obtained it when I purchased the family collection from the White Estate in McKinney Texas in 1993. Ingredients:
2 cups all purpose flour |
1 cup fine yellow cornmeal |
3 teaspoons baking powder |
3/4 teaspoon salt |
1/2 cup granulated sugar |
1-1/4 cups fresh blackberries |
4 large eggs |
1/2 cup milk |
1/2 pound unsalted butter melted and cooled |
1/4 teaspoon vanilla extract |
1/4 teaspoon white extract |
Directions:
1. Preheat oven to 400 then spray mini muffin pan with cooking spray.
2. Sift flour, cornmeal, baking powder, salt and sugar into a large bowl.
3. Add berries and toss lightly.
4. In medium bowl whisk eggs and milk then blend in butter and extracts whisking thoroughly.
5. Pour liquid ingredients into dry ingredients and stir with a wooden spoon until well mixed.
6. Divide batter among muffin cups mounding in the center.
7. Bake for 15 minutes then place pan on rack and cool muffins for 5 minutes.
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