Cornmeal muffins with berries

Here's an interesting cornmeal recipe with blueberries, yes, that's right blueberries....This recipe is in the 1001 muffin cookbook, that I am going thru and trying the recipes...It also recommends that you make tartar sauce to serve along side, ( in which I posted yesterday).......

                                        lets get started!

    Make sure your oven rack is in the center of the oven, and that you preheat oven to 425 degrees, ( I am using a toaster oven, I preheat my oven to 400 degrees, some time baking)

                                                             The dry
                                      In a large bowl, blend together,
                                                     1 cup all-purpose flour,
                                                     1 cup coarse cornmeal,
                                                     2 Tablespoon sugar,
                                                     1 teaspoon baking powder,
                                                     1/4 teaspoon salt

 

the wet

In medium bowl, beat together

1 large egg,

1 cup skim milk

( I used regular milk)

and 1 Tablespoon butter or margarine, melted

until smooth

 

 

stir in 1 cup blueberries

( suppose to be fresh , but I used frozen)

 

 

into the wet

 

 

combine the wet into the dry

just until dry is just moistened

 

 

spoon into prepared muffin tin

bake for 15-20 minutes or until

tops are golden brown

and cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool in pan for 5-7 minutes

 

 

or cool completely and serve with Tartar sauce

or without

ENJOY!