Corn & Blueberry Muffins

Products in this Recipe:
Corn
Berries
Prep time:
13 min.
Cook time:
18 min.
Total time:
36 min.
Yield:
12 Servings
Ingredients (Paragraphs)
1 (8.5 oz.) can Cream Style Sweet Corn
1 cup flour
1 cup yellow cor nmeal
3 tbsp. granulated sugar
1 tbsp. baking powder
0.5 tsp. baking soda
0.5 tsp. salt
0.5 tsp. cinnamon
0.5 cup buttermilk
1 egg
0.25 cup vegetable oil
0.75 tsp. grated lemon peel
1 (15 oz.) can blueberries, rinsed and drained
2 tsp. granulated sugar
Directions

Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups. In large bowl, mix together flour, cornmeal, 3 tbsp. of sugar, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together creamed corn, buttermilk, egg, oil and lemon peel. Add liquid to dry ingredients, stirring until moistened; fold in blueberries. Spoon batter into prepared cups, filling each about 3/4 full and sprinkle tops with 2 tsp. sugar. Bake approximately 18 minutes or until muffins have risen and are golden brown.

More Healthy Meals

Beet & Broccoli Salad Dijon

Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal

Savory Beet & Goat Cheese Tart

Preheat oven at 350oF. In large nonstick skillet, heat oil over medium-high heat.

Sweet Pea Dip/Sandwich Spread

Place peas, water and lemon juice in food processor; pulse 5 times or until chopped.