I found this muffin recipe while browsing the food section of the Huffington Post the other day and decided that they sounded delicious. Plus (and most importantly) almost everything is grown here in Minnesota so it's a pretty low carbon footprint baked good to have around the house.
BLUEBERRY CORNMEAL MUFFINS:
-1 1/4 all purpose flour
-1/2 cup cornmeal
-1/2 cup brown sugar
-1/2 tsp salt
-1 Tbsp baking powder
-1 cup milk
-1/2 cup butter, melted
-1 egg, beaten
-1 cup frozen blueberries
1) Preheat oven to 375F. Grease muffin tins with butter.
2) Whisk flour, cornmeal, brown sugar and salt together in a large bowl.
3) In a separate bowl combine the milk, butter and egg.
4) Stir wet ingredients into dry ingredients just until combined. Stir blueberries in.
5) Spoon batter into muffin tins.
6) Bake for about 20 minutes.
BLUEBERRY CORNMEAL MUFFINS:
-1 1/4 all purpose flour
-1/2 cup cornmeal
-1/2 cup brown sugar
-1/2 tsp salt
-1 Tbsp baking powder
-1 cup milk
-1/2 cup butter, melted
-1 egg, beaten
-1 cup frozen blueberries
1) Preheat oven to 375F. Grease muffin tins with butter.
2) Whisk flour, cornmeal, brown sugar and salt together in a large bowl.
3) In a separate bowl combine the milk, butter and egg.
4) Stir wet ingredients into dry ingredients just until combined. Stir blueberries in.
5) Spoon batter into muffin tins.
6) Bake for about 20 minutes.