Blueberry/blackberry cornbread muffins

6 Servings

Ingredients

Quantity Ingredient
¾ cup White flour
¾ cup Corn meal
¼ cup Coarse ground cornmeal included; optional
¼ cup Butter or margarine; melted
⅓ cup Blackberries; blueberries or a blend
1 Egg
1 teaspoon Sugar (or more to taste)
1 tablespoon Milk
1 teaspoon Baking powder
¼ teaspoon Salt

Directions

From: Alex Silbajoris <72163.1353@...> Date: 23 Jul 96 17:47:05 EDT

I recommend that you use a high-quality non-stick muffin tin for this. You can use an ordinary one, but be certain to grease it well, or the muffins will cling. If you overcook the muffin bottoms, you risk scorching the berries on to the tin. This recipe fills one 6-compartment tin, so simply double it for two, etc.

Preheat oven to 425 degrees. Thoroughly combine all dry ingredients in an ample mixing bowl. Beat egg, combine with butter and milk, and fold into dry ingredients. Stir only until blended; allow mixture to remain slightly lumpy. Fold in berries and stir only enough to mix. (Over-mixing reduces crumbly texture of finished muffins). Select greased or non-stick muffin tin, fill compartments to two-thirds full, bake for approximately 20 minutes, or until tops begin to lightly brown. Remove to cool; muffins will soon contract and release from tin easily. Finish cooling on rack.

CHILE-HEADS DIGEST V3 #053

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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