Raspberry or Blueberry Corn Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Saved for safekeeping from MSN. Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1/2 cup sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1/4 cup applesauce |
2 teaspoons vanilla extract |
1/4 cup egg substitute |
1 1/4 cups raspberries or 1 1/2 cups blueberries |
Directions:
1. Preheat oven to 400 degrees F.
2. Grease twelve 2 1/2 by 1 1/4 muffin-pan cups.
3. In large bowl, mix first 6 ingredients.
4. 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).
5. Fold in berries.
6. Spoon batter into muffin cups.
7. Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
8. Immediately remove muffins from pans; serve warm. Or cool on wire rack.
9. 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.
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